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Chai Spice Streusel-Topped Blueberry Muffin Bread
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Prep Time:
20 minutes
Total Time:
2 hours 20 minutes
Elevate your morning with a Chai-inspired blueberry muffin bread, featuring cardamom, cinnamon, and ginger in a streusel topping. Ideal for holidays, this cozy loaf boasts a harmonious mix of comforting flavors for a delightful brunch.
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
Instructions:
  • Preheat oven to 375°F and grease the bottom of an 8x4-inch loaf pan. Mix cardamom, cinnamon, and ginger in a small bowl until well blended. Set aside.
  • Combine flour, brown sugar, and 1/4 teaspoon of the spice mixture in a medium bowl. Using a fork or pastry blender, cut in 2 tablespoons of cold butter until the mixture is crumbly. Be careful not to overmix. Set aside.
  • Prepare the blueberries by draining and rinsing them. In a medium bowl, combine muffin mix, water, 1/4 cup of melted butter, eggs, and the remaining spice mixture. Gently stir the ingredients together until just blended (it's okay if the batter is a bit lumpy). Add in the blueberries and stir gently. Pour the batter into the pan and sprinkle the streusel topping evenly over it.
  • Bake for 35 to 45 minutes until a toothpick inserted in the center comes out clean. Let it cool for 15 minutes, then remove the loaf from the pan to a cooling rack. Allow it to cool completely for about 1 hour before serving.
  • Combine powdered sugar and 2 teaspoons of milk in a small bowl until smooth. If needed, add milk 1/4 teaspoon at a time until desired drizzling consistency is reached. Drizzle the mixture over the top with a spoon and store loosely covered at room temperature.

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