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Instant Pot Blueberry Cream Cheese Loaf

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Enjoy a tasty treat with our Instant Pot Blueberry Cream Cheese Loaf. Simple, moist, and bursting with juicy blueberries, this homemade delight is a quick and easy way to satisfy your sweet cravings in the Instant Pot.

Serve with the Perfect Cream Cheese Frosting for a tasty and delicious dessert!

Instant Pot Blueberry Cream Cheese Loaf Recipe.

Why You’ll Love This Recipe

  • So moist! This blueberry cream cheese loaf is incredibly fluffy and moist, melting in your mouth with each bite. It pairs well with a Starbucks drink, but you might finish it before taking a sip.
  • Easy to make. Unlike traditional bread recipes, this quick blueberry bread recipe doesn’t require kneading or extensive prep. Just mix the ingredients and pop it in the Instant Pot.
  • Simple ingredients. I usually already have all the ingredients needed to make this delicious sweet bread except the fresh blueberries. So, my shopping list stays small.
Instant Pot Blueberry Loaf

Recipe Ingredients

  • Flour: Forms the base of your loaf, providing structure. Spooning and leveling ensures accurate measurements.
  • Blueberries: Give a juicy burst of fruity flavor to each bite, making the loaf deliciously moist.
  • Unsalted Butter: Adds richness and moisture to the loaf, enhancing its texture and flavor.
  • Cream Cheese: Contributes a creamy tanginess that complements the sweetness of the blueberries and sugar. If you love cream cheese then you will surely love this blueberry cream cheese bread.
  • Granulated Sugar and Vanilla Extract: Provide sweetness and a hint of warm, aromatic flavor to the loaf.
  • Eggs: Act as a binding agent to hold all the ingredients together and contribute to the loaf’s moistness.
  • Baking Powder: Helps the loaf rise, giving it a light, fluffy texture.
  • Salt: Enhances the flavors of the other ingredients, making the sweet and fruity flavors pop.
Ingredients to Make Instant Pot Blueberry Cream Cheese Loaf Recipe.

How To Make Instant Pot Blueberry Cream Cheese Loaf?

Step One: Powder The Blueberries

Place the 2 tablespoons of flour into a small bowl and mix the blueberries in with it. Then, lightly grease your loaf pan. Set both to the side.

Step Two: Mix The Wet Ingredients

In a large mixing bowl, beat the cream cheese, butter, vanilla extract, and sugar together.

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Step Three: Add The Eggs

After you’ve beat the wet ingredients, add 1 egg at a time to them, mixing well in between each egg.

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Step Four: Whisk The Dry Ingredients

In a separate mixing bowl, whisk your 2 cups of flour, baking powder, and salt together.

Step Five: Add Dry And Wet Ingredients Together

While mixing, slowly pour your dry ingredients into your wet ingredients. Mix until fully incorporated.

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Step Six: Fold In The Blueberries

Toss blueberries into your quick bread dough. Then, put 1 1/2 cups of water into your Instant Pot and add the trivet.

Step Seven: Pour Mixture Into Loaf Pan

Next, pour batter into the lightly greased loaf pan (make sure it fits in the Instant Pot). Cover the pan with aluminum foil and then put it on the trivet in your Instant Pot.

Step Eight: Pressure Cook

Close the lid on your Instant Pot, put the pressure valve into the sealing position, and hit “manual” or “pressure cook” and set the time for 45-minutes.

Step Nine: Natural Release

Once the Instant Pot beeps, let it sit there for 15-minutes before flipping the pressure valve to the venting position.

Step Ten: Serve Blueberry Loaf

Using hot pads or a towel, remove the trivet with your loaf pan. transfer the loaf to a cooling rack and let it cool completely. Serve and Enjoy!

Instant Pot Blueberry Loaf

Cooking Tips

  • Gentle Folding: Gently fold blueberries into the batter to prevent breakage and bleeding, ensuring even distribution without compromising texture.
  • Adjust Sugar: Consider reducing added sugar if blueberries are sweet; taste the batter before baking and customize sweetness according to preference.

Optional

  • Lemon Juice: Adding lemon juice to a blueberry cream cheese bread brightens the flavors, giving a fresh, zesty contrast to the sweet berries and rich cream cheese. Mix it into the batter with the wet ingredients for the best distribution of flavor.
  • Lemon Zest: Adds a bright and aromatic note to the blueberry cream cheese loaf, enhancing the fruity flavors with its citrusy essence. Stir it into the batter along with the blueberries to evenly infuse the loaf with its vibrant taste.

Storage & Reheating Instructions

  • Fridge: Store any leftovers in a container wrapped tightly with aluminum foil or place the loaf in a ziplock bag and place it in the fridge.
  • Freeze: You can freeze this loaf for up to 4 months.
  • Reheat: You can eat this blueberry cake cold, or you can pop it in the microwave for a quick reheat.
Instant Pot Blueberry Loaf

What To Serve With This Recipe?

  • Iced Gingerbread Latte: Pair the iced gingerbread latte with the blueberry cream cheese loaf for a delightful contrast of spicy warmth and cool, creamy sweetness.
  • Peppermint Mocha: Enjoy a slice of blueberry loaf alongside peppermint mocha to balance its rich chocolatey taste with bursts of fruity and creamy flavors.
  • Instant Pot Hot Chocolate: Complement the cozy richness of Instant Pot Hot Chocolate with the light, tangy sweetness of the blueberry bread for a comforting treat.

FAQ’S

Can I Use Frozen Blueberries?

Absolutely! I like the flavor that fresh blueberries give, but you can use frozen blueberries as well. Just pull two cups out of the bag from the freezer.

What Loaf Pan Can I Use?

You can use any loaf pan that will fit inside your inner pot. However, The Instant Pot Mini Loaf Pans are compatible with both the 6 quart Instant Pot and the 8 quart Instant Pot and I would suggest using those.

Blueberry loaf

Instant Pot Blueberry Cream Cheese Loaf

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
An easy-to-make Instant Pot Blueberry Cream Cheese Loaf, perfect for a quick breakfast or delightful snack.

Ingredients

  • 2 cups & 2 tablespoons all-purpose flour, divided
  • 2 cups fresh blueberries
  • 2 sticks unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Instructions

  1. Place the two tablespoons of flour into a small bowl and mix the blueberries in with it. Then, lightly grease your loaf pan. Set both to the side.
  2. In a large mixing bowl, beat the cream cheese, butter, vanilla extract, and sugar together.
  3. After you’ve beat the wet ingredients, add 1 egg at a time to them, mixing well in between each egg.
  4. In a separate mixing bowl, whisk your 2 cups of flour, baking powder, and salt together.
  5. While mixing, slowly pour your dry ingredients into your wet ingredients. Mix until fully incorporated.
  6. Toss blueberries into your quick bread dough. Then, put 1 1/2 cups of water into your Instant Pot and add the trivet.
  7. Next, pour batter into the lightly greased loaf pan (make sure it fits in the Instant Pot). Cover the pan with aluminum foil and then put it on the trivet in your Instant Pot.
  8. Close the lid on your Instant Pot, put the pressure valve into the sealing position, and hit “manual” or “pressure cook” and set the time for 45-minutes.
  9. Once the Instant Pot beeps, let it sit there for 15-minutes before flipping the pressure valve to the venting position.
  10. Using hot pads or a towel, remove the trivet with your loaf pan. transfer the loaf to a cooling rack and let it cool completely. Serve and Enjoy!

Notes

  • Gentle Folding: Gently fold blueberries into the batter to prevent breakage and bleeding, ensuring even distribution without compromising texture.
  • Adjust Sugar: Consider reducing added sugar if blueberries are sweet; taste the batter before baking and customize sweetness according to preference.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 684Total Fat: 47gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 243mgSodium: 469mgCarbohydrates: 62gFiber: 1gSugar: 56gProtein: 7g

Did you make this recipe?

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