Blueberry-Miso Crumb Cake

Fall apart

Miso and 100% entire wheat flour include salty-nutty intricacy to this crumb cake. It’s very tender and damp with a lot of collapse topping above and fresh berries below – you’ll discover yourself grabbing a piece for both breakfast and dessert.

Components

Collapse

• 3/4 cup (95 g) entire wheat flour
• 1/2 cup (jam-packed) (85 g) light brown sugar
• 4 Tablespoon. saltless butter, melted
• 3 Tablespoon. white miso

Cake

• 1 cup (2 sticks) saltless butter, melted, cooled somewhat, plus more for pan
• 1 3/4 cups entire wheat flour (260 g), plus more for pan
• 1 1/2 tsp. baking powder
• 1 tsp. kosher salt
• 1/4 tsp. baking soda
• 2 big eggs
• 1 cup (jam-packed) (200 g) light brown sugar
• 1 cup whole-milk Greek yogurt
• 1 tsp. vanilla extract
• 1 pint blueberries

Preparation

• Mix flour, sugar, butter, and miso in a little bowl up until integrated. Let sit till prepared to utilize.