Blueberry Miso Crumb Cake (Whole Wheat)

 

From BA 

Ingredients

8 SERVINGS

CRUMBLE

¾

cup (95 g) whole wheat flour

½

cup (packed) (50 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 whole-milk Greek yogurt

1

tsp. vanilla extract

1

pint blueberries

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.

My notes:

1. I measured with weights. I used Grist and Toll White Wheat. I did most of the measuring the night before. I also prepped the pan (generously buttered and dusted with flour) the night before and left it in the fridge overnight. 

2. I baked it in the 9” cake pan that I have, but it overflowed a weensy bit— so next time I’d try to do it in a springform or maybe a square pan? 

3. I had to tent with foil at the 30 minute mark, and I took it out at the 61 minute mark. I let it cool two hours and it easily was sliceable and removable from the pan. 

4. Delicious day of and next day. Lovely ratio of crumb to cake.