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Almond Blueberry Cake with Figs

This nutty, sweet pound cake gets its sweetness from blueberries and figs.


For Cake:

3/4 cup sour cream

1 1/2 cups sugar

4 eggs

1 1/2 cups all-purpose flour

3/4 cup almond flour

3 tsp. baking powder

3/4 tsp. salt

2 tsp. vanilla extract

1 tsp. almond extract

1 tsp. zest of Markon First Crop Lemons

3/4 cup canola oil

1 cup blueberries

For Glaze:

1 tsp. lemon zest

1/4 cup Ready-Set-Serve Lemon Juice

1 tsp. vanilla extract

1/2 tsp. almond extract

3/4 cup confectioner’s sugar


*Quartered figs, blueberries, and sliced/toasted almonds for garnish.

Preheat oven to 350 degrees. Butter and flour a nine-inch square cake pan; reserve.

In a standing mixer, combine the sour cream, sugar, and eggs until smooth.

In a separate mixing bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. While the mixer is running on low, add these dry ingredients, the extracts, zest, and oil to the wet mixture. Beat until smooth.

Pour batter into prepared pan and bake for one hour, checking to see when done (do not over bake).

While cake is baking, mix all glaze ingredients together, adding enough sugar until mixture is thick enough to coat, but thin enough to drizzle.

Cool cake and drizzle with glaze. Garnish with fruit and nuts.