Blueberry-Miso Crumb Cake

Preparation

1. Crumble:

   Step 1

   Mix whole wheat flour, brown sugar, butter, and miso in a small bowl to combine. Set aside.

2. Cake:

   Step 2

   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.

   Step 3

   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).

   Step 4

   Do Ahead: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.