Preheat the oven to 350°. Generously butter two 6" round cake pans or one 8" round cakepan, and generously dust the pans with cornmeal.
In a medium bowl, mix the stone ground cornmeal, almond flour, baking powder, and salt. Set aside.
Using a stand or handheld mixer, beat butter to smooth it out. Gradually add the sugar, ¼ cup at a time, and continue beating until the mixture as paled in color and is light and fluffy. Add the molasses and beat until thoroughly incorporated into the butter mixture. Scrape down the sides of your mixing bowl several times during this step.
Add the eggs, one at a time and beating well after each one. Add the vanilla. Gradually add the buttermilk a little at a time, to avoid it splashing out, and to keep the mixture emulsified. If the mixture breaks/curdles during this step, stop adding ingredients and turn your mixer to high speed for a minute or two. If the ingredients are room temperature, that should bring it back together. Scrape down the sides of your mixing bowl several times during this step.
Gently add the dry ingredients, again scraping down the sides of your mixing bowl several times during this step, until the cake batter is well combined.
If you are using two 6" pans, evenly divide the batter between them, or if you are using the 8" pan fill it with all the batter. Bake 20-25 minutes, until the center is set and a knife point or bamboo stick cake tester comes out almost clean. The center will feel puffy and springy when lightly tapped.
Allow the cake to cool in the pans for 15-20 minutes before removing the cake from the pans, and allow them to cool completely on a cooling rack.
Serve individual slices on a puddle of Blueberry Compote and a top with a tuft of lightly whipped cream, or if using the cake all at once, place the cake on a serving plate atop a puddle of Blueberry Sauce, top with a billow of lightly whipped cream, and pass a bowl of Blueberry Compote to your guests to serve themselves more.