Imagine a dessert so moist, so bursting with juicy blueberries, that it practically melts in your mouth – and the best part? You can whip it up in your Instant Pot in less than an hour! This Instant Pot Blueberry Cake is not just a recipe; it's a game-changing dessert that will transform your baking game forever. Whether you're a busy home cook or a dessert enthusiast looking for a quick and delicious treat, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ cups fresh blueberries
- 1 teaspoon baking powder
Instructions
- Prepare the Instant Pot by lightly greasing a 7-inch springform pan or cake pan that fits inside the pot. Cut a piece of parchment paper to line the bottom of the pan.
- In a medium mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 2-3 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined, being careful not to overmix.
- Gently fold in 1 cup of fresh blueberries, reserving the remaining ½ cup for topping.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the remaining blueberries on top.
- Add 1 cup of water to the bottom of the Instant Pot. Place a trivet inside.
- Carefully lower the cake pan onto the trivet using a long-handled sling or aluminum foil handles.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 30 minutes.
- Once cooking is complete, allow for a natural pressure release for 10 minutes, then carefully do a quick release.
- Carefully remove the cake pan from the Instant Pot using the trivet or sling.
- Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with whipped cream before serving.
Tips
- Use room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother, more evenly mixed batter.
- Don't overmix the batter: Mix until ingredients are just combined to keep the cake tender and light.
- Choose fresh blueberries: Ripe, fresh blueberries will give the best flavor and texture to your cake.
- Prevent soggy bottom: Line your pan with parchment paper to ensure easy removal and prevent moisture buildup.
- Natural pressure release matters: Allow the 10-minute natural release to help the cake set properly and maintain its structure.
- Cooling is crucial: Let the cake cool completely before serving to allow flavors to develop and texture to stabilize.
- Optional enhancements: Consider topping with a vanilla glaze, whipped cream, or a sprinkle of powdered sugar for extra decadence.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
