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?
How?
Where?
When?
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
- Compote!
- 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…
Buon Appetito!
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Blueberry Fig Crumbly Cake
- Category: Dessert
Description
Buttery, dense, crunchy and crumbly, this Blueberry Fig Crumbly Cake hits all the right notes!
Ingredients
- 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
Instructions
- 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.
CIAO!
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I am just loving this blueberry and fig combination. I can’t wait to try this one 🙂
Thanks, Jennifer! It’s a yummy one! 🙂
Why does summer go so fast? I’m struck by this every year it seems. Winter drags on and on! I’m thinking this crumbly cake would make a winter day go by a little quicker though – it is so inviting!
You’re correct – this one would make a winter’s day a lot more tolerable! Thank you, my friend! 🙂
First of all, this cake looks DIVINE. Something about the title too…mouthwatering.
We live in Oregon, known for blueberries and we’re at the height of the season. No joke: we have a freezer FILLED with them – we bought 3 cases, as in 36 pints, lol! So we’re in the market for recipes and this cake is a must make!!
I know it’s not nice to be jealous – but I’m jealous! A freezer full of blueberries is rather dreamy! I’d love to know what you think of it!! Thank you, friend! 🙂
Oh, this looks delicious! Love the idea of figs and blueberries together in cake!
It’s a tasty combination! Thanks, dear!
Great cake, loving how crumbly it is! I’m all about blueberries right now, I can’t seem to get enough of them. And your analogy of summer fleeting like a waterbug is so dead on !!
Heheheh! So dead on, and so sadly true! Thanks, friend! 🙂
I totally bought dried figs yesterday. At the time they sounded like a perfect snack, but I think I just somehow knew you were going to post a cake that I’d NEED TO MAKE right now. This sounds just so perfect for the weekend :).
You did know! 😉 Doesn’t surprise me at all! Enjoy, my friend!! 🙂
Ooh this cake looks divine! Loving the blueberry fig combo- pinning 🙂
Thanks, Medha!
I’m so with you, Annie… Summer is fleeting as is the abundance of farm fresh berries. I’m already feeling the sadness of strawberry season coming to a close. It goes SO fast! This cake is simply lovely. SO much texture with the cornmeal and little pops of blues. What a treat! xo
The first thing that strikes you about this cake is the texture…and the blueberries…and the butter… It’s all good! Thank you, my dear! xx
Isn’t it the truth Annie?! Summer and blueberry season just fly by. You know I’m going to whip up this beauty of a Crumbly Cake! My love for blueberries is strong! Love the ground almonds and cornmeal in this one too. Thanks for sharing. Hope you enjoy the weekend!
Do blueberries even know how much love they garner? These are good days… Thank you, my friend!
When a dish is described as ‘buttery’ I am instantaneously interested:) Buttery and crumbly with blueberries and figs must be tried! I’d eat your cake alongside brie with the utmost pleasure! I can even think of several wild fermented sour ales that will complete the experience. Love this cake!
We’re cut from the same cloth…buttery and crumbly are two words that stop me in my tracks everytime! So the additions you mention – YESSSS! You’ve made a complete, perfect meal out of my crumbly cake! Love it!
Spring and summer go by crazy fast and then fall and (mostly) winter seem to linger. It drives me mad. I’m all for eating blueberry flavored everything for the next few days. Gotta enjoy them while we can right?! And this cake looks like the PERFECT way to do just that! I love the blueberry and fig combo, Annie! Plus that crumbly top?! Goodness yes! Pinned! Cheers, friend!
Goodness Yes! I couldn’t agree more! And we have to eat the fresh blueberries while we can! It’s required! 🙂 So happy you like! Have a wonderful weekend! <3
So, it totally slipped my mind that it’s National Blueberry month! Though, I’ve been eating blueberries like crazy and actually sipping on a BB smoothie now 🙂 This cake looks deeeeeelicious! I love how you described it as ‘buttery’…right up my alley 😉 How perfect would a hunk of that be right now with my smoothie?? Pinning! Have a wonderful weekend, my friend! XOXO
Mmmm – I want a blueberry smoothie! That would certainly be a perfect complement to my crumbly cake! I know you’ve been having fun with blueberries this month – very inspiring!! Have a great weekend, my friend! XOXO
How did I not know that it was national blueberry month?! Good thing I have hoards of blueberries to keep me company. This cake looks gorgeous, Annie! Loving that cornmeal crumble, so creative!
Blueberries as company is the very best kind! 🙂 Thanks, friend!