Breakfast & Brunch
Chai Spice Streusel-Topped Blueberry Muffin Bread
Description
Switch out your usual coffee cake recipe for a tasty new treat! Cardamom, cinnamon and ginger put a chai-inspired twist on this streusel-topped blueberry muffin bread. Perfect for a holiday breakfast or brunch, this yummy loaf offers a great blend of warming flavors to complement the cooler weather.
Ingredients:
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup Gold Medal™ all-purpose flour
- 1/4 cup packed brown sugar
- 2 tablespoons cold butter, cut in small pieces
- 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
- 1/2 cup water
- 1/4 cup butter, melted
- 2 eggs
- 1/2 cup powdered sugar
- 2 to 3 teaspoons milk
Directions:
- Heat oven to 375°F. Grease bottom only of 8x4-inch loaf pan. In small bowl, mix cardamom, cinnamon and ginger until blended. Set aside.
- In medium bowl, mix flour, brown sugar and 1/4 teaspoon of the spice mixture until blended. Cut in 2 tablespoons cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
- Drain blueberries; rinse and set aside. In medium bowl, stir muffin mix, water, 1/4 cup melted butter, eggs and remaining spice mixture just until blended (batter will be lumpy). Gently stir in blueberries. Pour into pan. Sprinkle streusel evenly over batter.
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove to cooling rack. Cool completely, about 1 hour.
- In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with spoon over top. Store loosely covered at room temperature.
