Blueberry Miso Crumb Cake Food
BLUEBERRY CRUMB CAKE
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- For the streusel:
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
- For the cake:
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
- crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
BLUEBERRY-MISO CRUMB CAKE
Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.
Provided by Chris Morocco
Categories Bon Appétit Dessert Brunch snack Bake Cake Blueberry Whole Wheat Butter Soy Yogurt Vegetarian Peanut Free Tree Nut Free miso
Yield 8 servings
Number Of Ingredients 17
Steps:
- Crumble:
- Mix whole wheat flour, brown sugar, butter, and miso in a small bowl to combine. Set aside.
- Cake:
- 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.
- 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).
- Do Ahead: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
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