Instant Pot Blueberry Breakfast Cake with Honey Lemon Yogurt Sauce

Need a healthy, whole grain, protein loaded breakfast to start the day?  Look no further!  This Instant Pot Blueberry Breakfast Cake is your new breakfast hero!  Soft, fluffy cake, bursting blueberries, and a Honey Lemon Yogurt sauce to top it all off.  You're gonna love this one!

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As a kid, my breakfast typically involved a bowl of Rice Krispies, plus or minus a chopped up banana.

To be fair, my mom offered to feed us a more hearty breakfast, but my sisters and I refused it because we didn't want to be the kids that smelled like bacon on the bus.  #kidprobs

It's no surprise that by the second hour my stomach was growling relentlessly.  I can remember so vividly squeezing my belly so hard during reading time so that everyone in the class didn't giggle when my belly growled.  Again, #kidprobs.

I've made it my life's mission to ensure that my kids get a breakfast every morning that is packed with long-lasting, wholesome ingredients and have built up quite the repertoire of recipes over the years.

Sometimes I stare longingly at the boxes of “2 for $5” cereal and think, “Oh that would be so much easier,” then images of 10 year old Marci squeezing her stomach underneath her jacket in English class yells at me, “NO!  Don't do it!”

So I carry on, making homemade breakfast every day of my life and missing out on an extra 20 minutes of sleep.

I do it for the kiddos.

This Blueberry Breakfast Cake is a recipe I've made weekly for the past 4 years.  My family still loves it and it still proves to keep them satisfied for hours, no matter what crazy growth spurt they're going through.

Today's recipe is the first version of many Breakfast Cakes that I've created over the years, and it continues to be my family's favorite.

If you've never tried any of my other breakfast cakes before, let this Blueberry Cake be your first!

WHY YOU WILL LOVE INSTANT POT BLUEBERRY BREAKFAST CAKE

• THAT GLORIOUS TEXTURE: Instant Pot Breakfast Cake is unlike any cake you've ever eaten.  I always tell people it's like a cross between muffins, german pancakes, and a souffle.  Light and spongy, yet surprisingly filling.
• BURSTING BLUEBERRIES:  The blueberries burst while cooking and act like a syrup that runs throughout the cake.
• MAKES YA FEEL GOOD:  Be gone sugar-loaded breakfasts that leave you feeling foggy and tired!  My kids even recognize how good this cake makes them feel!
• PROTEIN BABY:  The base of this cake is primarily eggs, yogurt, and whole wheat flour making it one of the highest protein breakfasts I serve my family.
• HONEY LEMON YOGURT SAUCE:  Instead of drowning all this goodness in syrup (which admittedly is also yummy), whip up this quick and easy yogurt sauce.  The lemon/honey/blueberry combo is simply unreal.

HOW TO MAKE BREAKFAST CAKE IN THE PRESSURE COOKER

1. Whisk together the wet ingredients
2. Combine wet and dry ingredients
3. Toss the blueberries with a little flour
4. Pour batter into a springform pan
5. Place them on top of the cake and use a knife to gently cover them with batter
6. Place on a trivet or use a silicone sling to lower the cake into the pot and cook

SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS

TIPS FOR MAKING THE BEST BREAKFAST CAKE

• DON'T OVERMIX:  Like any muffin or pancake, if you overbeat the batter once you add the flour, it will result in a dense cake.  I use a whisk and mix just until all the flour is incorporated into the wet ingredients.  If you're worried that you might be a chronic over beater, perhaps try using a spatula instead.
• SINKING BLUEBERRIES:  Despite every trick in the book, the blueberries still want to sink to the bottom a bit.  I've discovered that if I toss them in a bit of flour, then place them on top of the cake instead of stirring them into the batter, the results are MUCH better.  I know the flour dusting step is a little extra, but it really does help.
• USE SMALL BLUEBERRIES:  This is a bit of personal preference, but the large blueberries seem to have a tougher skin and create large puddles of juice in the cake.  It's not exactly a bad thing, but the small blueberries just seem to taste better and make less of a mess.
• SUGAR OPTIONS:  The entire cake only contains 1/4 cup of sugar.  I've always used white sugar, but recently I've been using coconut sugar, and other than making it darker in color, it seems to work great as a more natural alternative.
• SKIP THE HOMEMADE YOGURT:  For whatever reason, my homemade yogurt seems to make this cake very dense.  Fage 0% or 2% Greek yogurt gives the cake a much lighter, spongy texture.
• THE LEMON SAUCE:  Not to get picky here, but I actually prefer homemade yogurt for this sauce.  Homemade Yogurt is much more mild than store bought so it really lets the honey and lemon flavors shine through.
• PLAN AHEAD:  This cake is thick and it takes time to cook.  I plan for at least an hour for it to pressure cook, naturally release pressure for 10 minutes, then cool for a few minutes so it doesn't burn everyone's taste buds off after the first bite.

HOW TO STORE, REHEAT, AND FREEZE BREAKFAST CAKE

• Store:  Let cake cool completely, then refrigerate in an airtight container for up to 5 days.
• Reheat:  Gently reheat the cake for about 30 seconds in the microwave.
• Freeze:  Wrap cooled slices of cake in plastic wrap, and place inside a freezer-safe ziptop bag for up to 3 months.  When ready to eat, let it thaw overnight in the fridge, or gently reheat in the microwave for 30-second increments while flipping until heated through.  We also throw them frozen into lunch boxes and they are thawed by lunch.

MAKE AHEAD TIPS FOR BLUEBERRY BREAKFAST CAKE 

The night before, prepare wet ingredients and store them in the fridge.  Whisk together the dry ingredients in another bowl.

In the morning all you need to do is whisk them together, fold in the blueberries, and breakfast is ready to cook!  Aside from the waiting for it to cook part, that's just as easy as pulling out cereal and milk for breakfast in the morning!

WHAT TO SERVE WITH BREAKFAST CAKE

Since this Breakfast Cake contains most food groups all in one cake, I simply serve it with a glass of milk, chocolate spinach smoothie, or whatever fruit I have in the fridge.

VARIATIONS OF BREAKFAST CAKE

• Instant Pot Gluten-Free Peach Melba Breakfast Cake
• Instant Pot Strawberry Lemon Poppy Seed Breakfast Cake
• Instant Pot Blackberry Almond Breakfast Cake
• Instant Pot Pumpkin Breakfast Cake
• Instant Pot Berries and Cream Breakfast Cake

I sincerely hope this helps put an end to hunger pains, especially in your hard-working, school-age children who should be able to worry about more important things than embarrassing tummy growls in a painfully quiet classroom.

When you can start your day off right by eating cake, it's safe to say you're gonna rock whatever obstacle stands in your way.

Enjoy!

MORE INSTANT POT HEALTHY BREAKFAST RECIPES

• Instant Pot Sausage, Egg, and Cheese Breakfast Sandwich
• Instant Pot Giant Oatmeal Pancake
• Instant Pot Carrot Cake Oatmeal
• Instant Pot Blueberry and Cream Cheese Stuffed French Toast

TOOLS/INGREDIENTS USED TO MAKE INSTANT POT BLUEBERRY BREAKFAST CAKE

• Instant Pot 
• 7 inch springform pan
• Red Silicone Sling

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