Blueberry Crumble Coffee Cake with Chai Glaze
A cozy and comforting cake with bursts of blueberry and a spiced chai glaze.
This cake is crumbly and warm, it’s got pops of sweet blueberry bursts, and it is exactly what you need to cozy up this weekend. The pièce de résistance is the delectable chai glaze that laces the cake with hints of cinnamon and vanilla, elevating it to a whole new level of indulgence.
This week, my heart has been heavy. I have found that the best remedy for a little heartache is the sweet embrace of cinnamon and sugar. My ultimate comfort cake? Coffee cake, every time. I decided to get to baking and did a fun little experiment which led to this warm, blueberry muffin and coffee cake hybrid. The coffee cake was a great foundation, but today was more than baking. Today was art therapy and I wanted the end result to feel like a warm embrace with every bite. I was hoping to take the weight and lift it off my chest by pouring it into something soft and new.
I began baking and added blueberries for a pop of something fresh and then I turned to my preferred cold-weather comfort beverage: vanilla chai tea. I drizzled this cake in a chai glaze and I swear to god heaven’s gates unlocked, in one bite I forgot all of the weight I felt for just one, sweet moment. That’s my kind of emotional nourishment. <3
A LITTLE ABOUT THE INGREDIENTS…
- Blueberries. Provides pops of blue deliciousness and they’re also rich in antioxidants, particularly anthocyanins, which may contribute to heart health and cognitive function. They also contain vitamins C and K, and fiber.
- Cinnamon. In addition to the flavor packed in this seasonal spice, cinnamon may have anti-inflammatory and antioxidant properties in addition to being able to regulate blood sugar levels.
- Chai Tea. Contains antioxidants but even more so, it contains the taste of Christmas or a warm drink in the middle of a winter wonderland.
- Nutmeg. Contains antioxidants as well as being a beautiful seasoning paired with cinnamon and chai. Holy Trinity of cozy seasonings.
- Vanilla. I recommend the organic oil from Primal Kitchen.
- Eggs. The binding agent in our lil’cake.
- Milk. I use standard 2%, (LINK)
- Vegetable Oil. I recommend the organic oil from Primal Kitchen.
- Flour. All purpose, to make it all-fluffy. I use (link)
- Brown Sugar. Best of the best sugars, it also contains molasses, providing some minerals like calcium, potassium, and iron. Less pertinent in this recipe, but brown sugar also has fewer calories compared to white sugar.
How to Make this Blueberry Crumble Coffee Cake Gluten-Free
To make the Blueberry Crumble Coffee Cake with Chai Glaze gluten-free, substitute regular all-purpose flour with a gluten-free all-purpose flour blend in equal amounts for both the cake and streusel topping. Ensure that all other ingredients, including baking powder and vanilla extract, are gluten-free. Follow the original recipe’s instructions, incorporating the gluten-free flour, and enjoy a delicious gluten-free version of the coffee cake with a chai-infused glaze.
Storing the Blueberry Crumble Coffee Cake
Storage: Allow the Blueberry Crumble Coffee Cake with Chai Glaze to cool completely before storing. Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Note: The chai glaze may absorb into the cake over time, so consider drizzling it just before serving for freshness.
More Sweet Recipes
Finally, if you find that you love this Blueberry Crumble Coffee Cake recipe, try these other sweet and comforting recipes next:
Breaking Down the Basics
Preparing and mixing the batter:
To start, preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9-x-13-inch baking dish using a trusty cooking spray or butter.
Then in a large mixing bowl, combine eggs, oil, milk, and vanilla. In a separate medium bowl, blend flour, sugar, baking powder and salt. Then all at once, add the dry ingredients to the wet ingredients and mix until smooth.
Prep the blueberries and bring it together:
In a separate bowl, take washed blueberries, dry them, and lightly coat them in all-purpose flour. This little baking hack helps the blueberries hold their shape and also helps even the distribution of blueberries throughout your dish.
Once your blueberries are ready to go, fold them gently into the batter.
Then pour half the batter into the prepared baking dish.
Stirring up the cinnamon streusel:
Let’s focus on the real star of the show now – the cinnamon streusel.
In a separate medium bowl, combine flour, brown sugar, white sugar, butter, and cinnamon then mix until it reaches a crumbly consistency.
Now, here comes the fun part. Take half of that delicious cinnamon sugar and streusal, and sprinkle it generously over the first layer of batter.
Pour the remaining batter carefully over the cinnamon sugar layer, making sure to spread it evenly.
Finish it off by topping the cake with the rest of the streusel mixture. Then drizzle the melted butter over the top, using more or less as needed.
For an extra kick of sweetness, sprinkle a dash of homemade cinnamon sugar mix on top made by combining 2 tablespoons of white granulated sugar and 2 tablespoons of cinnamon.
Bake, and bring it together:
Then bake for 35–40 minutes.
Dazed and Glazed – Chai Glaze topping:
While the cake is baking, mix together the confectioners sugar, the chilled chai tea, vanilla, cinnamon, and nutmeg to make the chai glaze. Let it chill and thicken in the fridge while the cake bakes.
Pull the cake out and let it cool slightly before drizzling the chai glaze over the top. Serve warm and enjoy!
Blueberry Crumble Coffee Cake with Chai Glaze
Equipment
- 1 mixer hand or machine
- 1-2 Mixing Bowls large
- 1-2 9-x-5-inch baking dish
Ingredients
Cake
- 2 eggs (large)
- 1 cup vegetable oil
- 1 ¼ cup 2% milk
- 1 tbsp vanilla extract pure
- 3 cups all-purpose flour
- ¾ cup granulated white sugar
- 1 tbsp baking powder
- ½ tsp salt (I use pink Himalayan sea salt)
- 1½ cup brown sugar (packed)
- 1 tbsp cinnamon
- ½ cup unsalted butter (melted)
- ½ cup blueberries
Streusel Topping
- ½ cup unsalted butter melted – (about 1 stick)
- 1 cup all-purpose flour
- ⅔ cup white granulated sugar
- ⅓ cup brown sugar
- 1½ tsp cinnamon
Chai Glaze
- 1 cup confectioner's sugar (sifted to remove any lumps)
- 2-3 tbsp chai tea (brewed strong)
- 1 tsp vanilla extract (pure)
- ⅛ tsp cinnamon
- ⅙ tsp nutmeg
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9-x-5-inch baking dish.
- Then, in a large mixing bowl, mix eggs, oil, milk, and vanilla together.
- In a separate medium bowl, blend flour, sugar, baking powder,cinnamon and salt.
- Then, all at once, add the dry ingredients to the wet ingredients and mix well until smooth.
- Now, in a separate bowl, take washed blueberries, dry them, and coat them in a light layer of flour. Then fold the blueberries into the batter.
- Pour half of the batter into the prepared baking dish.
- In a medium bowl, combine brown sugar and cinnamon and mix well.
- Sprinkle half of the cinnamon sugar on top of the batter. Top with the remaining batter by carefully pouring it over the cinnamon sugar layer. Then top with the remaining cinnamon sugar mixture and streusel mixture.
- Drizzle the 1 tbsp melted butter over the top, using more or less as desired.
- Bake for 35–40 minutes.
- While the cake is baking, mix together confectioners sugar, tea, vanilla, cinnamon, and nutmeg to make the chai glaze. Chill while the cake bakes.
- Once the cake is baked, pull it out and drizzle the chai glaze over the top. Serve warm!
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