Blueberry-Miso Crumb Cake

bon appétit dessert brunch snack bake cake blueberry whole wheat butter soy yogurt vegetarian peanut free tree nut free miso

Chris Morocco

8 servings

Source

Ingredients

¾ cup (95 g) whole wheat flour

½ cup (packed; 100 g) light brown sugar

4 Tbsp. unsalted butter, melted

3 Tbsp. white miso

1 cup (2 sticks) unsalted butter, melted, cooled slightly, plus more for pan

1¾ cups whole wheat flour (219 g), plus more for pan

1½ tsp. baking powder

1 tsp. kosher salt

¼ tsp. baking soda

2 large eggs

1 cup (packed; 200 g) light brown sugar

1 cup plain whole-milk Greek yogurt

1 tsp. vanilla extract

1 pint blueberries

Special Equipment: A 9"-diameter cake pan

Method

Mix whole wheat flour, brown sugar, butter, and miso in a small bowl to combine. Set aside.

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.

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).

Do Ahead: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.