Chai Latte and Blueberry Coffee Cake

Chai Latte and Blueberry Coffee Cake

Traditional coffee cake is a single layer cake flavored with cinnamon and has a streusel topping made from butter, flour, and sugar. When creating this recipe I included the warm blend of chai spice and chai tea with fresh blueberries , a layer of cheese cake and an oatmeal streusel topping. This cake looks fancy but is very easy to make and perfect for everyday or as a special occasion cake. Fragrant and delicious on its own, or sprinkle with powdered sugar, add a vanilla drizzle ,or serve with ice cream or whipping cream. It can be made in two 6-inch spring form cake pans or in one 8-inch spring form cake pan. Other flavor variations, berries or seasonal fruits can be substituted including raspberries, strawberries, blackberries, a fresh berry mix, apples or peaches.

Ingredients and Baking Tips

  1. A chai spice blend of cinnamon, ginger, cardamom, and allspice adds flavor and color without the need for additional fat and sugar.
  2. Fresh blueberries are a rich source of fiber, vitamin C, potassium, vitamin K, and manganese, are heart healthy, and support brain, digestive, and immune health. Blueberries contain anthocyanin and polyphenol antioxidants, helping to protect against disease and cell damage caused by free radicals.
  3. A combination of olive oil and butter adds flavor, while making a moist and tender cake.
  4. I like using maple syrup in many of my cake recipes, reducing the need for added sugar. It has a lower glycemic index compared to cane sugar and brown sugar. Maple syrup is rich in antioxidants and calcium, iron, magnesium, potassium, zinc, copper, and manganese.
  5. Baking tools and Equipment. An electric stand mixer, measuring cups and spoons, two 6-inch spring form cake pans (or one 8-inch spring form cake pan), baking spray, parchment paper, and a baking cooling rack.
  6. Using the classic French baking technique of “Mise en Place”, organizing baking tools, gathering and measuring ingredients before starting the recipe, ensures a smooth process and a high quality cake. Preparing the cheesecake filling and streusel topping before mixing the cake ingredients can also be helpful.


Chai Latte and Blueberry Coffee Cake

Cake Ingredients

5 tablespoons unsalted butter at room temperature

1/2 cup granulated sugar

1/4 cup extra light olive oil

1/4 cup maple syrup

2 large eggs

1 teaspoon vanilla extract

1/2 cup chai skinny latte concentrate (I used Tazo)

1 tablespoon freshly grated lemon zest

1/2 cup low fat buttermilk

2 cups all-purpose flour (sifted)

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon ground allspice

1 1/2 cups fresh blueberries

Cheesecake Layer

6 ounces cream cheese softened

one large egg lightly beaten

1/2 teaspoon pure vanilla

1/4 cup granulated sugar

2 tablespoons all-purpose white flour

Oatmeal Streusel Topping

1/2 cup all-purpose flour

1/2 cup old fashioned oats

1 tablespoon brown sugar

1 tablespoon white sugar

3 tablespoons cold unsalted butter


  1. Preheat oven to 350 degrees F. Spray 2- 6 inch spring form pans or one 8-inch spring form pan with baking spray then line the bottoms with parchment paper.
  2. In a medium bowl whisk together, sifted flour, baking powder, baking soda, cinnamon, ginger, cardamom, and allspice. Set aside.
  3. On medium speed with an electric hand or stand mixer beat butter and sugar together until smooth, add extra light olive oil and maple syrup, continue to beat until light and creamy about 3-4 minutes.
  4. Add vanilla, then eggs one at a time mixing well between additions.
  5. Add lemon zest and chai skinny latte concentrate, mix well.
  6. On slow speed of electric or stand up mixer alternate flour mixture and buttermilk to cake batter mixing just until flour begins to disappear. Try not to overmix.
  7. Spoon batter evenly between two -6 inch spring form cake pans or one 8-inch spring form cake pan.
  8. Top batter with fresh blueberries.
  9. To make the cheese cake layer: in a separate bowl light beat the cream cheese until smooth. Add the sugar, beaten egg, and vanilla and mix well. Stir in flour until blended. Spread cheese cake layer evenly over the blueberries and cake batter.
  10. Prepare the streusel topping. In a small bowl mix the flour, oatmeal, brown and white sugars, and ground cinnamon. Cut in the butter with a pastry blender or with two forks until topping resembles coarse crumbs. Sprinkle batter with streusel topping.
  11. Bake on center rack of preheated oven for approximately 45 minutes, or until cake is baked through and lightly springs back or by inserting a toothpick. Cool in pan for 15 minutes then release and continue to cool on a baking rack.

Similar Posts and Recipes


Strawberry and Cardamom Spice Streusel Muffins

Fresh strawberries are in season and compliment well with cardamom spice allowing each to shine in this recipe, creating a muffin that is lightly sweet, fragrant and flavorful. This muffin is also topped with a streusel of oatmeal and maple sugar, and is finished with a vanilla glaze. This recipe is very versatile and when fresh strawberries are not available, other fresh fruits in season can be substituted such as blueberries, cranberries, apples, and peaches. I think this may become my most favorite muffin recipe for summer. Many store bought muffins are overly sweet, lacking in flavor and contain unhealthy ingredients. These muffins are easy to make, contain high quality ingredients and taste amazing.

Key ingredients and Baking Tips

  • Fresh Strawberries: Choosing fresh fruits in season ensures the best quality and flavor. Conventionally grown strawberries are part of the “Dirty Dozen” 2021 produce list, when possible try to choose organically grown strawberries to avoid potentially harmful levels of pesticide residue. Strawberries are very nutritious, high in vitamin C, and a good source of potassium and fiber. Strawberries contain healthy phytochemicals and are rich in antioxidants protecting the immune system from the negative effects of free radicals that lead to heart disease and cancer.
  • Ground Cardamom is a very distinctive spice with origins in the ginger family. Cardamom is highly fragrant and has a unique minty and slightly sweet citrus-like flavor. It is used in both sweet and savory recipes. Clinical studies suggest cardamom may have many potential health benefits, is antibacterial, high in antioxidants and has anti-inflammatory properties. Cardamom has also shown to help relieve digestive problems. The amount of cardamom in this recipe can be adjusted to your taste and preference.
  • Organic Maple Syrup and Maple Sugar contributes to the natural sweetness and flavor, limiting the amount of added sugar needed. Organic maple sugar contains vitamins and minerals calcium, iron, magnesium, potassium, and zinc. Maple sugar also has healing and immune boosting properties.
  • Olive oil: These muffins have the flavor of real butter and the healthy goodness of olive oil. Substituting part of the butter with olive oil adds a warm rich flavor along with increasing healthy monounsaturated fats. Grapeseed oil, canola oil, or melted coconut oil can be used in place of the olive oil.
  • Greek yogurt and Buttermilk keeps these muffins fluffy, moist and tender .
  • Oatmeal Maple Sugar Streusel Topping: Oatmeal is included in the list of healthy ingredients in this muffin recipe, supporting your whole grain and fiber goals for the day.
  • Equipment : I used a standup mixer to blend the ingredients, a 12- cup standard size muffin pan, parchment paper cupcake liners, and a ice cream scoop to portion and distribute the batter evenly in the muffin pan.
  • To create perfectly domed muffin tops, first bake the muffins at a higher temperature for 7-8 minutes then lower the temperature for the remaining baking time.


Strawberry and Cardamom Spice Streusel Muffins


  • 4 tablespoons unsalted butter at room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup extra virgin olive oil
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 cup plain Greek yogurt
  • 1/2 cup buttermilk
  • 1 1/2 cup fresh strawberries rinsed and cut into small pieces

Dry Ingredients

  • 2 cups all purpose flour sifted
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cardamom

Oatmeal Streusel Maple Sugar Streusel Topping

  • 1/2 cup old fashioned oatmeal
  • 2 tablespoons flour
  • 2 tablespoons of cold unsalted butter cut into small pieces
  • 1/4 cup maple sugar

Directions: in a small bowl mix together all the ingredients with a fork to create a crumb-like topping.

Vanilla glaze (optional) : in a small bowl measure 1/2 cup powdered sugar and 1/4 teaspoon vanilla, gradually whisk in one to two teaspoons of heavy cream to create a glaze consistency.


  1. Preheat oven to 400 degrees F. Line a 12 cup muffin tin with parchment paper cupcake liners.
  2. In a medium bowl whisk together, sifted flour, baking powder, baking soda, and cardamom and set aside.
  3. On medium speed with an electric or standup mixer beat butter and sugar until smooth, add olive oil and maple syrup and continue to beat until light and fluffy, approximately 3-4 minutes.
  4. Add vanilla, then eggs one at a time until well blended.
  5. Add Greek yogurt and mix well.
  6. On slow speed of electric or standup mixer, starting and ending with flour mixture alternate with buttermilk just until blended. Try not to over mix.
  7. Gently fold in strawberries.
  8. Using a ice cream scoop evenly distribute batter among a 12-cup prepared muffin tin. Sprinkle with streusel topping.
  9. Bake in center rack of oven for 7-8 minutes, then reduce temperature to 350 degrees F for 15 to 20 minutes. Bake until tops are lightly brown and muffins spring back with a light touch.
  10. Allow to cool in muffin tin for 15 minutes, and then remove to a cooling rack.
  11. Once cooled drizzle with the vanilla glaze if desired.
  12. Store muffins at room temperature for 1-2 days or freeze for a later date.

For more muffin recipes:

Lemon Blueberry and Carrot Muffins

Rhubarb and Lavender Muffins

Chocolate Zucchini Muffins