Blueberry Miso Crumb Cake

We had a couple of questions about miso paste in the last video’s comments, so I thought I’d do a little overview for you on what miso is, and the different types of miso.

Miso is fermented soybean paste. It’s used in a lot of Japanese cooking – if you’ve ever had Japanese food before, then you’ve probably tried miso soup! But these days, we’re also starting to see it used a lot more generally – in things like this blueberry miso crumb cake.

This blueberry cake recipe uses white miso, also known as shiro miso. This is the lightest in flavor, and least salty of the common types of miso.

Then there’s red miso, also known as aka miso. This is the most fermented type of miso, usually for a year or two.

Awase miso is mixed miso – a mix of the white and red types.

There are a ton of other types of miso, but those are the basic types that you’ll run into most often – I hope this helps!

Honestly, I wasn’t a huge fan of the miso in this crumb cake. The cake itself was tasty and I’d happily eat it again, but the miso definitely burned while baking, and ended up SUPER salty and a bit bitter.

I don’t personally love the “miso all the things” trend, but hey, it’s entirely possible my miso mishaps were user error and this is actually a tasty recipe if you don’t fuck it up.

Buuuut if I do ever make this recipe again, I’ll definitely be omitting the miso.

Blueberry Miso Crumb Cake

from Bon Appetit

Ingredients

CRUMBLE

  • 3/4 cup (95 g) whole wheat flour
  • 1/2 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
  • 1 3/4 cups whole wheat flour (219 g), plus more for pan
  • 1 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1/4 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
Cooking Directions
  1. For the crumble, mix flour, sugar, butter, and miso in a small bowl until combined. Let sit until ready to use.
  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 1 3/4 cups flour in a large bowl to combine.
  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.
  4. Transfer batter to prepared pan and spread in an even layer. Top with reserved crumble.
  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.

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