Real Simple

WILD BLUEBERRY AND CHAI BREAD

Brew a cuppa to sip with this spiced cake at teatime or, come to think of it, breakfast.

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ACTIVE TIME 20 MINUTES

TOTAL TIME 2 HOURS, 50 MINUTES (INCLUDES COOLING)

MAKES 8 SLICES

1 cup whole milk

2 chai tea bags, such as

Tazo Classic Chai

Cooking spray

2 large eggs

1 cup granulated sugar

1/2 cup melted coconut oil or canola oil

2 cups all-purpose flour

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. ground cardamom

1/2 tsp. ground ginger

1/2 tsp. kosher salt

1/4 tsp. ground allspice

1 cup (41/2 oz.) frozen wild blueberrie­s (such as Wyman’s), divided

1 Tbsp. turbinado sugar

PREHEAT oven to 375°F. Microwave milk in a microwave-safe mug on high until very hot but not boiling, about 2 minutes. Add tea bags; let steep for 15 minutes. Discard tea bags.

COAT a 9-by-5-inch loaf pan with cooking spray. Line with parchment paper, leaving at least a 2-inch overhang on each long side. Whisk steeped milk, eggs, granulated sugar, and oil in a large bowl. Add flour, baking powder, cinnamon, cardamom, ginger, salt, and allspice; stir until just combined. Add 3/4 cup blueberrie­s; stir to combine, using just 2 or 3 strokes. Spoon batter into prepared pan. Sprinkle with remaining 1/4 cup blueberrie­s, then sprinkle with turbinado sugar.

BAKE until a wooden pick inserted in center of loaf comes out clean, 1 hour, 5 minutes to 1 hour, 10 minutes. Transfer pan to a wire rack and let bread cool for 10 minutes. Using parchment paper overhang as handles, remove bread from pan. Discard parchment paper. Let bread cool completely on wire rack, about 1 hour.

 ??  ?? WILD BLUEBERRY AND CHAI BREAD
WILD BLUEBERRY AND CHAI BREAD

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