The other day I was gifted a huge fruit basket with lot's of blueberries and with an upcoming birthday party I felt it was time for a blueberry cake! I made a large one, adapting this recipe from Smitten Kitchen and Love and Lemons. This cake is not so sweet, so if you like, up the sugar to 1 cup and a few more spoons in the streusel. Enjoy!

The perfect balance of spice and savouriness from Moringa Green Tea by Chai Diaries against the sweet and sour blueberry jam in this cake is a sheer delight to the eyes and palate. Resembling a layered coffee cake, but prettier and burst of gorgeous colours – this cake will end up having a permanent spot on your craving list. Making this cake is pretty straight forward and the highlight is this honey buttercream style frosting. I use very strong cold brewed tea (approximately 3 tbsp of loose leaf in a cup of water, steeped overnight) that brings out that gorgeous colour and taste. My personal opinion is that I can reduce the sugar amount by a good few tablespoons as the jam is quite sweet. But most would keep the sugar amount as is below. The frosting is a mild honey buttercream speckled with vanilla bean, topped with a little bit more blueberry jam. Enjoy! The Recipe Serves Yields: 8 inch loaf Serves: 10 slices Total Time: 1 hour Ingredients 1 ½ cups flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt ½ cup butter, softened ½ cup castor sugar 2 eggs 1 cup strong cold brew Moringa Green Tea by Chai Diaries (use 2-3 tbsp tea for 1 cup water) ¾ cup blueberry jam Frosting: 1 tbsp honey 1-2 tbsp strong cold brew Moringa Green Tea by Chai Diaries 1/8 cup butter 1/8 cup icing sugar pinch of vanilla extract pinch of salt 1/8 cup blueberry jam Instructions Grease and flour a medium loaf tin (9inches) Preheat the oven to 180C Whisk the dry ingredients of the cake and set aside Beat the butter and cream in a large mixing bowl Then add the eggs, one by one, beating continuously, followed by the cold brew tea Add the dry ingredients and combine with spatula Pour half the batter into the loaf tin Layer the blueberry jam evenly Pour the remaining the batter on top and pat the tin against the surface to remove any air bubbles Bake for 25-30 minutes Remove from the oven and allow for the cake to cool on a rack completely before turning out Meanwhile prepare the frosting by whisk together the honey, butter, icing sugar, vanilla, salt and tea until well combined Once the cake has cooled and turned over, spread the frosting over the loaf with an offset spatula Spread some blueberry jam on top