Instant Pot® Blueberry Coffee Cake- www.instantlydelicious.com – Instantly Delicious

I recently attempted an upside down cake in theInstant Pot®. Unfortunately, it was too wet, and while it tasted good, the end result was too messy to share.  This led me to today’s recipe. I wanted a dessert that would be a nice addition to a Mother’s Day brunch. This blueberry coffee cake is perfect.  Not too sweet, a hint of cinnamon, and loaded with juicy blueberries. This cake will not exactly be light and fluffy like an oven baked coffee cake, but it is fun (and delicious) experimenting with cakes in the Instant Pot®.
Just like in an “upside-down” cake, the fruit in this coffee cake is layered on top of the sugar  at the bottom of the pan. Then the cake batter is poured over the top.  After baking, the cake is inverted and the bottom becomes the top.  I used fresh blueberries, but if using frozen, do not thaw them before using. I used orange juice as my liquid., but apple juice would also work. Serve the cake warm or room-temperature topped with vanilla ice cream or whipped cream, if desired.
Instant Pot® Blueberry Coffee Cake
Serves 8

Topping:
​2 tablespoons brown sugar
​1 1/2 cups blueberries (fresh or frozen)

Cake:
1/2 cup sugar
​1/2 cup butter, melted
2 eggs
​1/4 cup sour cream
​1/4 cup orange juice
​1 – 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
​1 teaspoon vanilla extract

​Directions:

​1. Butter your 7 inch cake or spring form pan. Sprinkle the bottom with brown sugar. Arrange blueberries on top of the sugar.

​2. Melt 1/2 cup of butter and add to a large mixing bowl. Add sugar and whisk until well incorporated.  Add eggs, again whisking to incorporate.  Stir in orange juice and sour cream.

​3. Add flour, baking powder, cinnamon, and salt, gently mixing everything together.  Stir in vanilla. Top the blueberries with the cake batter.  Spread evenly across the top. 

​4. Place 1 cup of water and the trivet in the Instant Pot®. Prepare a foil sling***and lower the cake onto the trivet. Lock the lid making sure the valve is in the sealing position. Set the Instant Pot® to Manual – High Pressure for 28 minutes.  When finished, switch the valve to venting for a quick pressure release.  When safe to open, gently remove the cake using the foil sling. Place on rack to cool for 15 minutes before inverting the cake onto a plate to cool completely.

***How to make a foil sling:
Make a foil sling by tearing off a 15 inch sheet of aluminum foil and folding it in half two times.  This is going to be used to lift the cake in and out of the Instant Pot®. 

Enjoy, 

​Julie





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