1 pound Oregon blueberries

3 T. sliced almonds

3 T. unsalted melted butter

¾ C. sugar

¼ tsp. salt

4 large eggs

3 egg yolks

1 tsp. vanilla

¼ C. brandy

1¼ C. whipping cream

2/3 C. all purpose flour

 

Preheat oven to 350°. Place almonds on baking sheet and toast until fragrant, about 5 minutes. Coat six 4½x5½-inch baking dishes with butter and set aside. Place flour, 2/3 C. sugar, salt and almonds in a food processor. Pulse until mixture is finely ground and transfer to medium bowl. Add eggs, egg yolks, ¾ C. cream and vanilla to flour mixture. Whisk until smooth. Refrigerate bowl for 30 minutes. Wash and dry Oregon blueberries and place in a medium bowl. Add brandy and allow to marinate for 30 minutes. Divide the blueberries evenly among the baking dishes. Whisk butter into the batter and pour it over the blueberries. Place dishes on a rimmed baking sheet and bake for 20 minutes. Sprinkle dishes with remaining sugar. Bake until tops are golden and bubbling, about 15 minutes more. Whip the remaining cream. Serve calfoutis warm and topped with whipped cream.