Instant Pot Blueberry Breakfast Cake with Honey Lemon Yogurt Sauce
Healthy, whole grain Breakfast Cake to keep you fueled and focused all day long!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 5 servings 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
Ingredients
Scale
- 5 eggs
- ¼ cup sugar (coconut sugar also works well)
- 2 tablespoons melted butter
- 1 ½ cups 0% or 2% greek yogurt
- zest of 1 lemon
- 2 teaspoons vanilla extract
- 1 1/4 cups whole wheat pastry flour or white whole wheat flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 cup fresh blueberries
- 1 tablespoon white whole wheat flour
For the Honey Lemon Sauce
- ½ cup greek yogurt
- ¼ cup honey
- 2 teaspoons fresh lemon juice
Instructions
- Lightly grease a 7 inch springform pan with nonstick cooking spray.
- In a large bowl, whisk together the eggs and sugar until smooth. Add the butter, yogurt, lemon zest, and vanilla; whisk until well combined.
- In a separate bowl, whisk together the flour, salt, and baking powder. Combine with egg mixture and stir just until combined – do not overmix!
- Pour the batter into the prepared pan and smooth the top.
- Place blueberries in a small bowl and toss with 1 tablespoon of flour to lightly coat. Use a slotted spoon to place them on top of the batter, letting excess flour remain in the bowl. Use a knife to just barely fold blueberries into the batter until they are covered. This will prevent all of them from sinking to the bottom of the cake while it cooks.
- Add 1 cup of water to the pressure cooker pot and place a trivet inside. Carefully set the springform pan on the trivet. Alternatively, use a silicone sling as pictured in the step by step collage above.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 40 minutes.
- While the cake cooks, prepare the Honey Lemon Sauce: Whisk ingredients together until smooth. Set aside.
- When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Remove pan from pressure cooker. Carefully remove the springform ring. If it is sticking, run a knife around the edges of the cake to loosen.
- Serve warm with a spoonful of Honey Lemon Sauce.
Notes
- Tossing the blueberries with flour will help keep all of them from sinking to the bottom.
- Frozen blueberries slow down the cooking process of this cake and seem to make it a bit denser. If using frozen, add 5 minutes cook time.
- For a fancy touch, after the cake is cooked, sprinkle it with turbinado sugar and place under the broiler until caramelized.
- 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, mix, and then stir in blueberries.
- Note: Cook time can vary depending on pressure cooker model and elevation. If the cake is underdone, cook it for another 5 – 10 minutes and make a note for the next time you make it.