Buttery, dense, crunchy and crumbly, this Blueberry Fig Crumbly Cake hits all the right notes!
Say it isn’t so. Say it. We are not nearing the end of #NationalBlueberryMonth, already. Are we? Really?
Why do the sunshiny months seem to travel through time like water bugs across water…fast and fleeting – we can barely catch them.
We see them, then they’re gone.
All the more reason to stop and taste the blueberries. Slow it down. Be deliberate. Find the festivals. Scour the farmers’ markets. Take advantage of peak season flavor!
How do I like my blueberries? Let me count the ways…
- Decorating biscotti
- Baked into bread pudding
- In and on pound cake made with mascarpone
- Co-mingled with watermelon & sweet basil
- Dotting a cake that’s Red, White & Blueberry
- Chillin’ in a No-Churn
- Turned into a sauce
- Summertime Salsa
- Added to a Lemon Cake
- Topping a Fresh Citrus Galette
- Stirred into a Spoon Cake
- Set atop French Toast
- Baked into a Pie
- Monkey Bread
There is no shortage of recipes that include blueberries – quite frankly, until I put this post together – I had truly forgotten how many blueberry recipes CCB has shared, let alone the multitudes we can find in our favorite cookbooks, blogs, and websites.
What is it about this indigo-colored berry? About its sweet fruity flavor, plumpy design and juicy bite? Who can resist all that?
This crumbly cake is a recipe I’ve made before sans berries, but it was just as satisfying with its inclusion of toasted coconut.
The thing I love beyond the tasty add-ins, are the buttery crumbles. You know you’re eating something special when you take that first bite.
All I can think is more, more, more!
I hope that as our lazy hazy days wind down, blueberries and crumbly cakes ride them out with us…
- 9 Tbsp. unsalted butter at room temperature, divided
- ¾ cup toasted almonds
- ⅔ cup granulated sugar, divided
- 1¼ cups all-purpose flour
- 1 cup coarsely ground yellow corn meal
- pinch of salt
- 8 dried figs, chopped
- 2 cups blueberries
- 4 egg yolks
- confectioner's sugar, to dust the top
- Preheat oven to 350 F.
- With 1 Tbsp. butter, generously butter an 8-inch shallow round cake pan.
- Line the bottom with parchment paper and set aside.
- Put the almonds in a food processor with 2 Tbsp. of granulated sugar. Process to a coarse powder.
- In a medium sized bowl, mix the flour, corn meal, the remaining granulated sugar, ground almonds, salt, chopped figs.
- Add the egg yolks and work with your hands until the mixture is crumbly.
- Add blueberries and thoroughly combine.
- Add the remaining 8 Tbsp. of butter and mix until the dough sticks together in a crumbly mass.
- Spread the mixture evenly in the pan, pressing it down with your hands.
- Bake for 40 - 45 minutes, or until the cake is golden brown and a skewer inserted in the center comes out dry.
- Turn cake onto a wire rack and peel off the parchment paper. Let cool.
- Before serving, sprinkle the cake with sifted confectioner's sugar.