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.
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.Read more