Blueberry-Miso Crumb Cake Recipe | Epicurious

Ingredients

• ¾ cup (95 g) whole wheat flour
• ½ cup (packed; 100 g) light brown sugar
• 4 Tbsp. unsalted butter, melted
• 3 Tbsp. white miso
• 1 cup (2 sticks) unsalted butter, melted, cooled slightly, plus more for pan
• 1¾ cups whole wheat flour (219 g), plus more for pan
• 1½ tsp. baking powder
• 1 tsp. kosher salt
• ¼ tsp. baking soda
• 2 large eggs
• 1 cup (packed; 200 g) light brown sugar
• 1 cup plain whole-milk Greek yogurt
• 1 tsp. vanilla extract
• 1 pint blueberries
• Special Equipment: A 9"-diameter cake pan