Description
Buttery, dense, crunchy and crumbly, this Blueberry Fig Crumbly Cake hits all the right notes!
Ingredients
Scale
- 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.