BLUEBERRY-MISO CRUMB CAKE
Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.
Provided by Chris Morocco
Categories Bon Appétit Dessert Brunch snack Bake Cake Blueberry Whole Wheat Butter Soy Yogurt Vegetarian Peanut Free Tree Nut Free miso
Yield 8 servings
Number Of Ingredients 17
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.
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Roji Rai
[email protected]Overall, I highly recommend this blueberry miso crumb cake. It's a delicious and unique cake that is sure to impress your friends and family.
Hala Ammar
[email protected]This cake is a great make-ahead dessert. I often make it the day before I need it and it's just as good, if not better, the next day.
ROSE ROBBINS
[email protected]I've made this cake several times now and it's always a hit! It's the perfect dessert to bring to a party or potluck.
Raj Pk
[email protected]This cake is so moist and fluffy! I love the way the miso flavor comes through in the background. It's a really unique and delicious cake.
Andrea Rosas
[email protected]I'm not a big fan of miso, but I was pleasantly surprised by how well it worked in this cake. The miso flavor is subtle and it really complements the sweetness of the blueberries.
Padam Shrestha
[email protected]This cake is a great way to use up leftover blueberries. I had a bunch of blueberries that were about to go bad, so I decided to make this cake. It was a great way to use them up and I didn't have to waste them.
Md Anuyar Hossen
[email protected]I added a scoop of vanilla ice cream to my slice of cake and it was heavenly! The ice cream helped to balance out the sweetness of the cake.
Logy Mohamed
[email protected]The crumb topping is the best part of this cake! It's so buttery and crunchy, it's hard to resist.
Jamacha McNair
[email protected]I substituted almond flour for all-purpose flour and it turned out great! This cake is a great option for people with gluten sensitivities.
Anna Fox
[email protected]This cake is so easy to make, even for a beginner baker like me. I was able to follow the recipe easily and the cake turned out beautifully.
Finu linu
[email protected]I love the unique flavor combination of blueberry and miso in this cake. It's a great way to add a little something extra to a classic dessert.
Aylaya Murphy
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so delicious that I had to share it with my friends and family. They all loved it too!
Subhan Usman
[email protected]This blueberry miso crumb cake is a delightful treat that combines sweet and savory flavors in a perfect balance. The cake itself is moist and fluffy, with a hint of miso that adds a subtle umami flavor. The blueberry filling is bursting with juicy b