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Baked Goods With A Twist, Part III: The Out-Of-The-Norm Blueberry Crumb Cake

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This isn't your ordinary blueberry cake -- not with whole wheat flour, plus a most unexpected ingredient.
This isn’t your ordinary blueberry cake — not with whole wheat flour, plus a most unexpected ingredient.

Blueberry cake is always a welcome guest.

But it’s the blueberry cake with a miso crumb topping that makes for a guest with gusto whom you won’t soon forget.

This unusual take on a classic spring treat incorporates mild — yet still salty and ever so fermented and funky — white miso into the mix.

“Blueberry-Miso Crumb Cake” is a recipe from Chef Chris Morocco for Bon Appetit magazine, published in the September 2020 issue.

Yes, it's white miso.
Yes, it’s white miso.

The cake is made with whole wheat flour, which gives it a hearty and nutty taste. Plus, it adds a healthful aspect, even if you are still eating cake. Or so you can con yourself.

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