Blueberry Chai Coffee Cake

This coffee cake has a nice sweet spicy flavour that works well with the fresh blueberries. If you do not want a very aromatic flavour of chai spice then simply add less or try adding British mixed spice. As coffee cakes go this recipe is quick to whip up and delivers the recognizable texture that is coffee cake.   

Blueberry Chai Coffee Cake

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2 cup all purpose flour

1/2 cup coconut sugar

1/2 cup caster sugar

3 teaspoons baking powder

1 teaspoon salt

2 teaspoons chai spice baking blend 

1/3 vegetable oil

1 egg

1 cup milk

1 cup blueberries

Crunchy Topping: 

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Using a fork mix the following ingredients:

2 tablespoons soft butter

1/4 cup brown sugar, packed

2 tablespoons flour

1 teaspoon cinnamon

1/2 cup chopped nuts or coconut (optional)

Preheat the oven to 350ºF. 

Grease and flour a square baking tin. Line the bottom with a piece of parchment paper.

In a large bowl, sift the flour and blend in all other dry ingredients (coconut sugar, caster sugar, baking powder, salt, and chai spice)  together. 

Add the vegetable oil, egg, and milk to the dry ingredients. Beat for 2 minutes. Pour the batter into the prepared baking tin. Place the blueberries on top of the batter and cover with the crunchy topping. Bake 35 to 40 minutes. Serve warm. 

It was supposed to be warm today however the clouds are looming and there is a coolness in the air. Hopefully by midday things will shift. Have a good weekend everyone! - JD