Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.
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Recipe information
Yield
8 servings
Ingredients
Crumble:
¾
½
4
3
Cake:
1
1¾
1½
1
¼
2
1
1
1
1
Need to make a substitution?
Preparation
Crumble:
Step 1
Mix whole wheat flour, brown sugar, butter, and miso in a small bowl to combine. Set aside.
Cake:
Step 2
Preheat oven to 350°F. Butter pan, then lightly dust with whole wheat flour, tapping out excess. Whisk baking powder, salt, baking soda, and 1¾ cups flour in a large bowl to combine. Whisk eggs, brown sugar, and yogurt in a medium bowl to combine. Add vanilla and 1 cup melted butter; whisk just to incorporate. Using a rubber spatula, mix in dry ingredients, being careful not to overmix, then gently fold in blueberries. Scrape batter into prepared pan and spread out evenly. Top with reserved crumble.
Step 3
Bake cake, checking after 30 minutes and tenting with foil if crumble is getting very dark (some color is fine), until a tester inserted into the center comes out clean, 60–70 minutes total. Let cake cool in pan at least 2 hours (so it firms up and is easier to slice).
Step 4
Do Ahead: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.