BLUEBERRY-MISO CRUMB CAKE

Blueberry-Miso Crumb Cake image

Provided by Chris Morocco

Yield 8 servings

Number Of Ingredients 17

Crumble:
¾ cup (95 g) whole wheat flour
½ cup (packed; 100 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 (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

Steps:

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