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Instant Pot Lemon Blueberry Cake - Eat

Instant Pot Lemon Blueberry Breakfast Cake

Prep

Cook

Inactive

Total

Yield 2 Small Cakes

An quick and easy Lemon Blueberry Breakfast Cake that you can set and forget in your Instant Pot. Perfect for brunches! Recipe makes two small cakes.

Ingredients

Instructions

  1. Grease and flour an appropriately sized dish for Instant Pot.
  2. Mix the flour, baking powder, and salt in a small bowl. Reserve 2 tablespoons for Step 6.
  3. Add zest, sugar, and room temperature butter to mixer and beat until thoroughly combined, scraping down the sides when necessary.
  4. Add egg and vanilla to mixer and combine.
  5. Working 1 cup at a time, add the flour mixture and buttermilk to the sugared butter in the stand mixer. Incorporate completely before adding another cup one at a time. Remove mixer bowl.
  6. Lightly toss the blueberries with reserved flour and gently fold into batter.
  7. Pour 2/3 cup of water in Instant Pot with rack. Spoon half of batter into greased/floured dish and transfer to pressure cooker.
  8. Set Instant Pot to High Pressure and Manual for 30 minutes.
  9. When done, quick release the pressure and immediately remove the cake. Allow condensation to dissipate completely before transferring to a serving dish.
  10. (Optional) Mix the juice from 1/2 a lemon with 1/2 cup of powdered sugar and pour over cake.
  11. Serve and enjoy! Visit Tried & True (triedandtrueblog.com) for more great recipes.

Notes

This recipe makes two small cakes! 

Courses Breakfast

Recipe by Tried & True at https://www.triedandtrueblog.com/instant-pot-lemon-blueberry-breakfast-cake/