Valley Fig Growers

Berry Buckle with Cinnamon California Figs


  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 2 teaspoons granulated sugar
  • One heaping ¼ teaspoon ground cinnamon
  • 2 tablespoons canola or other vegetable oil
  • 2 1/2 tablespoons butter, cut into small pieces
  • 1/2 cup whole wheat pastry flour or all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup low-fat milk
  • 1/4 teaspoon vanilla extract
  • 2 cups mixed fresh berries: raspberries, blackberries and blueberries
  • 2 teaspoons granulated sugar


  1. Adjust oven rack to lower middle position. Preheat oven to 350º. 
  2. Stem Figs and cut into small, blueberry-sized pieces, about 1/3-inch. Place in a bowl. Mix 2 teaspoons sugar with cinnamon. Sprinkle on Figs and toss to coat.  Set aside.
  3. Drizzle oil in bottom of an 8-inch square baking pan.  Scatter butter pieces in pan with oil. Place in oven for 2 minutes or until butter melts.  Remove pan from oven and swirl gently to mix oil and butter.  
  4. In medium bowl, whisk together flour, ½ cup sugar, baking powder and salt. Slowly whisk in milk and vanilla. Spoon batter into pan in an even layer over butter mixture.   Sprinkle Figs and any remaining cinnamon-sugar evenly over batter. Scatter berries over Figs.  Sprinkle 2 teaspoons sugar over berries.
  5. Bake for 35 to 40 minutes or until top is golden brown and cake is set.  Remove from oven.  Serve warm or cool with whipped cream or ice cream, if desired.  

Photo: Lorelle Del Matto.

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Nutrition Information

amount per serving

% Calories from Fat 30%
Fat 10g
Cholesterol 13mg
Protein 2g
Carbohydrates 50g
Fiber 6g
Iron 2mg
Sodium 233mg
Calcium 81mg