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 

Iced Chai Shortbread

Making shortbread is one of my holiday musts. I always enjoy coming up with different flavours to this basic buttery biscuit. That is not to say that this classic recipe can not stand on it's own, rather by adding different ingredients unleashes this biscuit from it's festive roots and may be enjoyed... devoured anytime for any occasion. You may already have a favourite shortbread recipe, and if you do, then add two teaspoons of chai spice baking blend, and finish by fully icing or drizzling the top with an Empire icing.  

Iced Chai Shortbread

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1/2 cup corn starch

1/2 icing sugar

1 cup flour 

2 to 3 teaspoons Chai Spice baking blend

3/4 cup of butter, softened

Pre heat over to 300ºF.

In a large bowl combine the corn starch, icing sugar, flour, and Chai Spice blend.

Blend in the softened butter and blend until soft and smooth. Once the dough has formed, you can chill the dough for an 1 hour if too soft, shape into balls, no larger than a walnut and place on an ungreased, unprepared cookie sheet. Press each ball of dough gently with a lightly floured fork or like I did with a bottom of a smooth glass that has been lightly floured. 

Bake in the oven for 15 to 20 minutes or until slightly golden around the edges. Transfer to wire racks to cool. When cool drizzle or ice with an Empire icing, Royal icing, or a simple drizzle icing.

Notes: I found that by 15 minutes the shortbread was nicely golden around the edges.     

If you are pressed for time or do not want to be bothered with make icing, you can always by a pre-made decorating icing tube. 

Have a good weekend everyone! - JD