Name: Blueberry Crumb Cake
Yield: 8 servings
Ingredients: ¾ cup (95 g) whole wheat flour; ½ cup (packed) (50 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 whole-milk Greek yogurt; 1 tsp. vanilla extract; 1 pint blueberries

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Photo by Emma Fishman, Food Styling by Kat Boytsova

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 notes

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