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.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Breakfast
Servings: 2Small Cakes
Author: Vanessa Brady - Tried & True
Ingredients
2cupsunbleached all-purpose flour
2teaspoonsbaking powder
½teaspoonsalt
1lemonzest
½cupunsalted butterroom temp
¾cupsugar
1eggroom temp
1teaspoonvanilla extract
½cupbuttermilkor any milk with 1 tablespoon lemon juice
2cupsfresh or frozen blueberries
½lemonjuice (optional)
½cuppowdered sugaroptional
Instructions
Grease and flour an appropriately sized dish for Instant Pot.
Mix the flour, baking powder, and salt in a small bowl. Reserve 2 tablespoons for Step 6.
Add zest, sugar, and room temperature butter to mixer and beat until thoroughly combined, scraping down the sides when necessary.
Add egg and vanilla to mixer and combine.
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.
Lightly toss the blueberries with reserved flour and gently fold into batter.
Pour 2/3 cup of water in Instant Pot with rack. Spoon half of batter into greased/floured dish and transfer to pressure cooker.
Set Instant Pot to High Pressure and Manual for 30 minutes.
When done, quick release the pressure and immediately remove the cake. Allow condensation to dissipate completely before transferring to a serving dish.
(Optional) Mix the juice from 1/2 a lemon with 1/2 cup of powdered sugar and pour over cake.
Serve and enjoy! Visit Tried & True (triedandtrueblog.com) for more great recipes.