Pressure Cooker Blackberry Almond Breakfast Cake is the perfect solution for a high protein, whole grain, antioxidant rich breakfast. Not to mention, gorgeous, delicious, and chock-full of sweet, juicy blackberries!
Hello pretty Pressure Cooker Blackberry Almond Breakfast Cake. I owe my children's perfect parent-teacher reports all to you and your high protein, whole grain, antioxidant super powers that keep my kids brains clear and their behavior angelic.
It may sound like I'm bragging about my children, but don't let my gushing make you feel inferior. It's simply a selective memory and issues with accepting that my son is the one yelling potty words in Kindergarten to make other kids laugh. Heaven help me.
I'm gonna go ahead and keep pretending that life's answers to all children misbehaviors is a belly full of healthy, whole grain cake. Pressure Cooker Blackberry Almond Cake to be exact!
For this recipe, I make the cake bigger that my usual recipe (like this Berries and Cream Cake) so that my family can have their fill without fighting over the final slice. 8 inch springform pans fit like a charm in an 8 quart pot. But good news, I've also discovered this 8 inch springform pan and this push pan that will fit in a 6 quart pot and works perfectly for this recipe.
One other thing you're gonna need for this cake is a heating core. It doesn't cost much but it makes all the difference in the world in getting the center of breakfast cakes cooked to perfection. And trust me when I say, once you jump on the breakfast cake train, you will be making them at least once a week, if not everyday because the demand for them will be INTENSE. Without the core, I would add about 10 more minutes to the cook time. Check out this Pumpkin Breakfast Cake where I also use the heating core.
Breakfast cakes are good hot, cold, and warmed back up. Not a lot of foods you can say that about!
Enjoy!
Pressure Cooker Blackberry Almond Breakfast Cake
Pressure Cooker Blackberry Almond Breakfast Cake is the perfect high protein, whole grain way to start your day!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 5 servings 1x
- Category: Breakfast
- Method: Pressure cooker
- Cuisine: American
Ingredients
- 6 eggs
- 1/4 cup sugar
- 2 tablespoons butter, melted
- 3 cups greek yogurt
- 1 teaspoon almond extract (or 1 tablespoon of homemade almond extract)
- 1 1/2 cups whole wheat pastry flour or white whole wheat flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup fresh blackberries (can substitute with thawed frozen blackberries)
- 2 teaspoons cornstarch
- 3 tablespoons sliced almonds
Instructions
- Lightly grease an 8 inch springform pan and heating core with nonstick cooking spray (directions for cooking without a heating core below).
- Beat together the eggs and sugar until smooth. Add the melted butter, yogurt, and almond extract and whisk until well combined.
- In a separate bowl, whisk together the flour, salt, and baking powder. Combine with the egg mixture. Pour half of the batter in the prepared pan and heating core (fill heating core half way). Sprinkle evenly with blackberries. Sprinkle blackberries with cornstarch. Carefully pour remaining batter over the blackberries. Sprinkle top of the cake with almonds.
- Add 1 cup of water to the pressure cooker pot and place a trivet inside.
- Optional: Make a tinfoil sling by folding a long piece of foil into thirds. Place cake pan on top and use this to lower the cake onto the trivet. This will make for easy removal once the cake is done.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 45 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Remove pan from pressure cooker using the tinfoil sling and place on a cooling rack.
- Optional: Sprinkle with turbinado sugar and place under the oven broiler for 2-3 minutes.
- Carefully remove the springform ring.
- Serve warm as is or with a drizzle of maple syrup.
Notes
- Without a heating core, add 10-15 minutes of cook time
- To make this easy to throw together in the mornings, I prep my wet ingredients and place it in the fridge. Then I bag my dry ingredients. In the morning I just dump the dry into the wet, whisk it up, and it's ready to go!
Keywords: instant pot cake, instant pot breakfast, fruit cake, make ahead
Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.
Can a Bundt pan be used instead?
Brandy, Yes! And you can cut 10 – 15 minutes off the cook time!
I just made this. Is the texture supposed to be spongey and moist? It’s not dry/crumbly like dessert cakes. Did I not cook it long enough?
I used a springform pan in my 8 QT instant pot.
I’m putting it in the oven for 10 min to see if that will help to change its texture.
Lisa, It is moist and spongy. I always tell people it’s like a cross between a cake and german pancakes. How did it turn out for you?
I’m super excited to try this recipe, but only have a 6-inch springform with heating core. How long would you cook it in a 6-inch pan? Thanks!
If you have a heating core you might be fine but maybe add an extra 5 minutes just to be safe. I’m crossing my fingers it fits for you! I’m guessing it might rise above the pan but be cooked enough by that point that it keeps its shape. Let me know how it goes! That’s gonna be one beautiful, tall cake if it works!
I use the Instant Pot 8 quart DUO. Is the “heater core” considered the inner pot?
Oh my – read the instructions closer. I see what it is.
I’m not quite sure what you mean. The heating core is just a baking tool you put in the center of your springform pan to make the cake cook faster. But if you don’t have one, just increase the cooking time to 55 minutes
Breakfast is sometimes tricky because all the kids want something different. Staples are oats, smoothies and cereal if we are on the go. They also love pancakes, sunrises, popovers and overnight kefir coffee cake when I have time. Breakfast wouldn’t be complete without frozen berries or fruit for them.
An 8 quart pot would be an amazing addition for our family. It would increase the amount of bone broth I could make among other things.
Thank you for hosting this. Love your blog.
Who won?
Karen, I announced it in the post last Friday. I’ll update the blackberry one!
Fruits, greens and seads smoothie
Hot buckwheat sereal with ceshew milk or potatoes waffles with avacado are the three most favorite breakfasts.
★★★★★
Steel cut oats! I’m dieing to try them in a pressure cooker!
Easy things => eggs (any way), yogurt, cereal, breakfast burrito. No hard to please,
We make our own oatmeal packets that are ready to pour in bowl, add hot water and enjoy. They’re quick when prepped ahead of time!
Melissa, I’ve wanted to do this for a long time. It would be nice to have something my kids could throw together themselves too on crazy mornings.
We love scrambled eggs with swiss cheese wraps or oatmeal pancakes, which I eat every morning! I change up the oatmeal pancakes depending on what’s available to use. My favorites are chocolate chip (Ghiardelli chips Yum!) and pumpkin pancakes with organic maple syrup. I have to try your recipe – it looks so good!!
★★★★★
I made this lovely breakfast cake this morning. I had to substitute frozen raspberries for the blackberries, no matter. We are gluten free so I substituted 1 cup of almond flour and 1/2 cup of cassava flour for the 1.5 cups of wheat flour. Cooked in our pressure cooker for 55 minutes with a 10 minute natural release. It came out lovely – smooth, tall, fluffy, yummy. 10 out of 10 would do it again 🙂
★★★★★