Instant Pot Mini Blueberry Breakfast Cakes
These Instant Pot Blueberry Breakfast Cakes are proving the old saying that great things come in small packages. Cute, soft, and loaded with protein and whole grains, these are a delicious AND healthy way to start your day
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 14 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
Ingredients
Scale
- 5 eggs
- ¼ cup sugar
- 1 tablespoon melted butter
- 1 cup greek yogurt (don’t use a thin yogurt)
- 2 teaspoons vanilla extract
- 1 cup whole wheat pastry flour or white whole wheat flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1/2 cup fresh blueberries
- 1 ½ tablespoons of flour
- Optional: Vanilla Cashew Cream or maple syrup for topping
Instructions
- Lightly grease 2 silicone egg bite trays.
- Whisk together the eggs and sugar until smooth. Add the butter, yogurt, and vanilla until well combined.
- In a separate bowl, whisk together the flour, salt, and baking powder. Combine with egg mixture just until incorporated.
- Toss blueberries in flour and set them aside.
- Use a cookie scoop that measures about ¼ cup to divide batter into the egg bite trays
- Place four to five blueberries on top of each batter. Do not mix them in, just place them on top.
- Stack one of the filled molds on top of a trivet. Place 4 narrow mason jar lids on top followed by the second silicone mold.
- Pour 1 cup water into the pressure cooker pot, place the trivet and filled silicone molds inside.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Let the breakfast cakes cool if needed for handling.
- Using a butter knife or spoon, scrape around each cake to release it, then turn them over on to a cooling rack or plate.
- Enjoy warm as is or with a side of syrup or Sweet Cashew Cream for dipping.
- Store extras in the refrigerator. Delicious chilled or warmed up from the fridge. Freeze beautifully as well.
Notes
- Frozen blueberries slow down the cooking process and make the cakes a bit wet, but in a pinch, if you need to use frozen, add 3 minutes cook time
- To speed things up in the morning, mix all the wet ingredients in a bowl the night before, cover and refrigerate. Place dry ingredients in a quart size resealable bag. In the morning, dump dry ingredients into the wet and proceed with the directions