Blueberry Coffee Cake

Blueberry Coffee Cake

I never tire of this super moist and just-the-right-amount-of-sweet coffee cake.  I love a small slice in the mornings with my coffee as I watch the sunrise from our cockpit.  It’s my happy time.

I get requests to share my favorite recipes and cooking tips far too often not to start sharing them.  So, welcome to my first recipe share!

nikki wynn's blueberry coffeecake

This coffee cake holds up in the refrigerator for a week no problem and freezes exceptionally well.  I like to make a batch and freeze most of it in small 4 portion containers.  That way I can move a container from the freezer to the fridge each week.  I turn the central oven to 300 degrees, set the timer for 2 minutes to reheat and it tastes just as good as the day I first baked it!

You’ll catch me making this recipe in tomorrows video: Moraine Cay – Abandoned Resort and Saying Goodbye

Before we dive in, here are the kitchen gadgets I use for this recipe:


This recipe makes 2 – 8×8 inch pans (that’s the size of my central oven pan)


  • 1/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon butter, melted and cooled
  • 1 cup of nuts chopped coarse (pecans, almonds, or walnuts are my fave)


If you don’t have the various types of flour listed below, the recipe also works well using 3 cups of regular or whole wheat flour.  I prefer the mix of flour types to get all the various health benefits of each kind plus it makes for an interesting texture that really kicks this coffee cake up a notch.  Sometimes I may not have almond flour so I substitute it for walnut flour.  I work with whatever I can get my hands on and it still comes out great.

  • 3/4 cup of whole wheat flour
  • 3/4 cup of white flour
  • 3/4 cup of almond flour (you can make your own by simply grinding almonds in a food processor)
  • 1/2 cup of rolled oats
  • 1/4 cup of coconut flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon table salt
  • 1 ¾ cups plain yogurt (greek works fine too…just don’t use the 0% stuff)
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 3 eggs
  • 7 tablespoons butter, melted and cooled
  • 1 ½ cup blueberries, fresh or frozen (also works well with cranberries)
  • 1 teaspoon grated lemon zest (this isn’t a must but is great if you can)
cooking in the galley


  • Prepare the Topping – Mix the sugars, cinnamon, and melted butter together in a bowl. Stir in the chopped nuts.
  • Prepare Cake Batter – Mix the flours, baking powder, baking soda, cinnamon, and salt together in a large bowl. Whisk the yogurt, brown sugar, granulated sugar, eggs, and melted butter together in a separate bowl until smooth. Fold the wet mixture into the flour mixture with a spatula and stir until the batter is well combined. Stir in berries and lemon zest.
  • Heat oven to 350 degrees.  Coat your pan with a little butter or vegetable oil (I use the central oven pan to heat my butter used in the batter, so it’s already coated)
  • Pour the batter into the pan, smooth it out and sprinkle the topping evenly over the batter. Bake until the top is golden and a knife inserted into the center comes out with only a few moist crumbs attached, approximately 25 minutes.
  • Because I use the central oven, I bake it in 2 8×8 pan batches.  You could use a larger pan if you are using a regular oven, but you’ll have to do your own experimenting with pan size and baking times.
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cooking in the galley

I hope you enjoy this yummy coffee cake as much as we do and if you ever find yourself aboard Curiosity with us for coffee, know that I will have a slice ready for you! If you give the recipe a go, let me know how it comes out for you.

Stay tuned for more of my favorite recipes and you can always find my favorite kitchen gadgets in Our Gear Store which is on the menu bar at the top of our website.