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!
And what’s the answer to making this cake with the press of a button while I savor the quiet moments early in the morning? My Fagor Lux Multicooker! Where would I be without my electric pressure cookers? Probably stressed, ragged, cranky, and impatient. Because I’m absolutely none of those things . . . right kids?
I never knew I needed the 8 quart size pressure cooker in my life until I had one, now I’ll never go back. The Fagor Lux Multicooker comes in 4 different colors and has a clean, sophisticated look that will feel right at home sitting on your counter tops. The functions are very intuitive and quick and easy to understand. You will love this appliance!
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!
To enter to win an 8 quart Fagor Lux Multicooker Electric Pressure Cooker, there are 2 quick and easy steps:
Step 1: Go here to subscribe to this here Marci TIDBITS blog newsletter.
Step 2: Leave a comment below telling me your favorite breakfasts to feed yourself and/or your family
This Giveaway is no closed, Congratulations Anna!
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*This post is Sponsored by Fagor America but all thoughts and opinions are my own!
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
- 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
- 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.
- 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