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 information
Yield
8 servings
Ingredients
Crumble
¾
½
4
3
Cake
1
1¾
1½
1
¼
2
1
1
1
1
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.
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Reviews (52)
Back to TopI rarely make cakes, but I had a load of blueberries in the freezer, so I went for it. I was impressed with how easy an trouble-free it was. I tend to only bake with whole wheat flour from a local bakery that mills their own flour, so that was a big plus. Took it over to a friend's house for a wine and cake session this afternoon, and we were all very happy with the results.
Pat Bitton
Eureka, CA
9/23/2021
I was nervous at first — when I started baking the room was drench in a umami odor and I thought: wow, way too much. But it mellowed out, I must say, this one is a winner. The miso paste adds just enough of a savory, umami flavor note to keep it from being a cloyingly-sweet cinnamon crumble. I would say this recipe is a successful, unique spin on a crumb cake. The only problem is that well, it’s a crumb cake. So it’s good every once in a while but not something I will make on a regular basis for myself, but it’s a solid option if I make brunch for friends. A few notes: — I used 2tbsp of miso instead of 3.... the flavor is there, without being o too much. Next time I’ll push it to maybe 2.5. However much you use, make sure you mix that crumble REALLY well into an evenly consistent powder. You want the miso is evenly distributed, no miso balls. This will make sure the flavors blend well. — Next time I’ll up the blueberry content, or add a little more of a second berry like raspberry or blackberry. I wanted to taste more. — I used a 9inch spring form pan. Perfect results.
Drew K
New York
3/31/2021
Someone please tell me what I did wrong. I followed the recipe to a T using weights. Even to the point of using a damn 9inch cake pan (that, of course, overflowed and destroyed my clean oven) . The result was inedible. This cake manages to be dense, greasy, mushy and aggressively salty. I even cooled the stupid thing for 2 hours. Ick. I even kept it around and tried it the next morning. Ick. The following evening. Ick. So what did i do or not do and what am I supposed to do with a tub of $12 white miso?
Lara
Nashville, TN
2/2/2021
This cake turned out great. It is very lightly sweet, which I liked. The whole wheat flour gives it a nice "nutty" flavor, but the texture is surprisingly moist. I followed the directions exactly, except that I only had red miso so I used that instead of white miso, but added to my taste (since red miso is saltier and funkier than white miso). I probably wound up adding 1.5-2 tablespoons. The crumb turned out great - slightly salty with a subtle umami flavor. I made sure to break it into relatively fine crumbs.
Matt
New York
1/18/2021
Great, super easy cake! I accidentally only put 1 stick of butter instead of 2 and I still loved it. I baked it in a 10 inch spring form and had no issue with overflow. If you like blueberry muffins with a sweet, salty, slightly savory crumb this is for you. The cake isn’t sickly sweet, so it’s perfect for breakfast or dessert.
Anonymous
1/10/2021
This is not my favorite cake. I have baked it three times in the last two months. It is so good. My husband is diabetic and whole wheat flour is better than white for him. I will make it over and over.
Barbara
Jamaica, NY
12/15/2020
I just finished waiting for two hours to elapse so I could slice into this cake, which I was very excited to eat. I've never made a cake with all WW flour before, but this one scores one point for team Whole Wheat. I used a 9 inch cake pan, as the recipe specified-anything smaller won't fit all the batter. My miso crumble came together easily with a fork (room temp miso and warm butter mix better!) I tented it after 30 minutes but definitely would have been better off doing it at 20-25. Got a little dark. The inside isn't picturesque, but boy, it is delicious. Totally on the less sweet side. I'm curious as to how it will be after sitting 24 hours. I'm thinking about using apples as a seasonal sub?
nataliematz88
Omaha,NE
10/11/2020