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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.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.