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 from Bon Appetite magazine
Serves 8
Crumble
¾ cup (95 g) whole wheat flour
½ cup (packed) (85 g) light brown sugar
4 Tbsp. unsalted butter, melted
3 Tbsp. white miso
Cake
1 cup (2 sticks) unsalted butter, melted, cooled slightly, plus more for pan
1¾ cups whole wheat flour (260 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 whole-milk Greek yogurt
1 tsp. vanilla extract
1 pint (12 oz approx) blueberries
Crumble
Mix flour, sugar, butter, and miso in a small bowl until combined. Let sit until ready to use.
Cake
Preheat oven to 350°. Lightly grease a 9″ cake pan with butter. (If you have a 10″ cake pan, that is fine, but don’t use an 8″ pan because the batter is too dense)
Lightly dust with 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. 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 over-mix. Mix in blueberries.
Transfer batter to prepared pan and spread in an even layer. Top with reserved crumble.
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.
Do Ahead: Cake can be made 1 day ahead. Tightly wrap and store at room temperature.