Miso and 100% whole wheat flour add salty-nutty complexity to this crumb cake. It’s super tender and moist with plenty of crumble topping above and fresh berries below—you’ll find yourself reaching for a slice for both breakfast and dessert.
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 flour, sugar, butter, and miso in a small bowl until combined. Let sit until ready to use.
Cake
Step 2
Preheat oven to 350°. Lightly grease a 9" cake pan with butter. Lightly dust with flour, tapping out excess. Whisk baking powder, salt, baking soda, and 1¾ cups flour in a large bowl to combine.
Step 3
Whisk eggs, brown sugar, and yogurt in a medium bowl. Add vanilla and 1 cup melted butter and whisk to combine. Using a rubber spatula, mix dry ingredients into egg mixture until well combined, but do not overmix. Mix in blueberries.
Step 4
Transfer batter to prepared pan and spread in an even layer. Top with reserved crumble.
Step 5
Bake cake, checking after 30 minutes and tenting with foil only if crumble is getting very dark (some color is fine), until top of cake is firm and a tester inserted into the center comes out clean, 60–70 minutes total. Let cake cool in pan, at least 2 hours, then cut into slices in pan.
Step 6
Do Ahead: Cake can be made 1 day ahead. Tightly wrap and store at room temperature.