|

Instant Pot Lemon Cake with Blueberries

Sharing is caring!

Are you a fan of lemon and blueberries? If so you’ll love this delicious Instant Pot Lemon Cake With Blueberries. My Dad has always been good at making cakes. As a child I remember him baking Christmas cakes every year, so when we made this lemon and blueberry instant pot recipe, It was great to see that my dad enjoyed it!

If this pressure cooker lemon cake has dad’s approval then it’s a real winner!

Instant Lemon Cake With Blueberries

*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*

The Best Instant Pot Lemon cake with blueberries

This cake is really tasty and would make a lovely afternoon tea or dessert idea for the family to enjoy.

instant pot lemon cake with blueberries

Alternatives to Blueberry and Lemon Cake

You can switch out the blueberries and add any of the following to change up this recipe:

  • Blackberries
  • Raspberries
  • Cherries
  • Boysenberries

What Size Cake Pan Do I Need For This Recipe?

You will need a 7 inch Bundt Cake pan for this recipe. Any Bundt Cake pan larger than 7 inches will not fit in your Instant Pot, I learned that one the hard way.

Can I use any Different Kind of Pan for this Recipe

You sure can! The bundt cake works well but if you only have a springform pan you can make the cake in that!

Ingredients needed for this recipe/keyword

  • 2 cups – All-Purpose Flour
  • 1&1/4 cups – of Sugar 
  • 2&1/2 tsp – Baking Powder 
  • 1/4 cup Butter Butter (melted and cooled slightly) –
  • 3/4 cup – Milk
  • 2 x Eggs,
  • 1 Large Lemon zest
  • 1 tbsp – Lemon Juice
  • Vanilla Extract – 1 tsp
  • 1 tsp – Vanilla Extract
  • 1 cup Blueberries (Fresh or defrosted Blueberries)

LEMON SUGAR DRIZZLE

  • 1/2 tsp Salt
  • Powdered Sugar – 1/3 cup
  • Lemon Juice – 3 tsp
Lemon and Blueberry Cake Ingredients

HOW TO MAKE THIS recipe Lemon and Blueberry Cake

Here are the instructions for this fantastic instant pot cake.

Step One: Mix the Butter and SUgar

Mix the Butter and Sugar to form a dry paste. Add the vanilla extract.

Mix the Sugar and Butter

Step Two: Add the Eggs

Add the Eggs and mix well, making sure the eggs are totally absorbed.

Add the Eggs

Step Three: Add the All-Purpose Flour

Add the All-Purpose Flour and Baking Powder (If you have and know what Self Raising Flour is, you can use that instead).

Add the Flour and Baking Powder

Step Four: Add the Lemon Zest and Blueberries

Add the Lemon Zest and Blueberries. Mix the ingredients until all the berries are totally absorbed in to your cake batter.

Add-the-Lemon-Juice-and-Zest

Step Five: Prepare the cake Tin

Prepare the cake tin by using some grease-proof paper to line the tin with butter or Margarine. This helps the cake slide out once the cooking cycle has completed.

Grease-the-Cake-pan

Step Six: Place the inner pot inside the Instant Pot

First place the inner pot inside the Instant Pot. Now add 2 cups of water to the inner pot. Then place a lower trivet with handles inside the main pot. Set the Instant Pot aside.

Step Seven: Pour In the Ingredients in to the Cake Tin

Now pour your ingredients into the now greased 7-8 inches wide Cake Pan.

Pour-into-the-Cake-Pan

Step Eight: Cover the pan with foil.

Cover the pan with foil. Place the pan inside the inner pot and on the trivet.

Wrap-the-cake-Pan-in-Aluminum-Foil

Step Nine: Add the Cake Tin to the Instant Pot

Add the Cake Tin to the Instant Pot. Close the lid on the Instant Pot and set the valve on SEALING. Press the CAKE BUTTON and bake it for 40 minutes. (If You Do Not Have a Cake Button, Press Pressure Cook and Set for the same time. ) Follow NPR (natural pressure release).

Seal-the-Lid-and-Valve

Step Ten: The Cake is Now Cooked.

Be careful when you take the cake pan out of the Instant Pot, as it will be VERY hot. Use some tongs or wooden spoons to lift the cake tin out of the Instant Pot, then use oven gloves to avoid being scolded. Let sit in the cake pan for 10 minutes.

Serve with Ice-cream

Step Eleven: Leave the Cake to Cool down.

Once the cake has cooled, you can then drizzle with any icing of your choice. 

Icing Completed
instant pot lemon cake with blueberries
Yield: 6-8

Instant Pot Lemon and Blueberry Cake

Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour

You want to serve a delicious treat to your whole family during Christmas? Then do not miss this Instant Pot Lemon and Blueberry Cake Recipe.

Ingredients

  • Cake Batter Ingredients:
  • 2 cups - All-Purpose Flour
  • 1&1/4 cups - of Sugar
  • 2&1/2 tsp - Baking Powder
  • 1/4 cup Butter Butter (melted and cooled slightly) -
  • 3/4 cup - Milk
  • 2 x Eggs,
  • 1 Large Lemon zest
  • 1 tbsp - Lemon Juice
  • Vanilla Extract - 1 tsp
  • 1 tsp - Vanilla Extract
  • 1 cup Blueberries (Fresh or defrosted Blueberries)
  • LEMON SUGAR DRIZZLE:
  • 1/3 cup - Powdered Icing Sugar
  • 3 tsp - Lemon Juice

Instructions

Mix the Butter and Sugar. Add the vanilla extract.

Add the Eggs and mix well, making sure the eggs are totally absorbed.

Add the All-Purpose Flour and Baking Powder (If you have and know what Self Raising Flour is, you can use that instead).

Add the Lemon Zest and Blueberries. Mix the ingredients until all the berries are totally absorbed in to your cake batter.

Prepare the cake tin by using some grease proof paper to line the tin with butter or Margarine. This helps the cake slide out once the cooking cycle has completed.

First place the inner pot inside the IP. Then plug it in. Now add 1.5 cups of water to the inner pot. Then place a lower trivet with handles inside. Set aside.

Now pour your ingredients into the now greased 7-8 inches wide Cake Pan.

Cover the pan with foil. Place the pan inside the inner pot and on the trivet.

Add Two Cups of Water to your Instant Pot. Close the lid on the Instant Pot and set the valve on SEALING. Press the CAKE BUTTON and bake it for 40 minutes. (If You Do Not Have a Cake Button, Press Pressure Cook and Set for the same time. ) Follow NPR (natural pressure release).

Be careful when you take the cake pan out of the Instant Pot, as it will be VERY hot. Use some tongs or wooden spoons to lift the cake tin out of the Instant Pot, then use oven gloves to avoid being scolded. Let sit in the cake pan for 10 minutes.

Once the cake has cooled , you can then drizzle with an icing of your choice. 

Serve and eat with Custard (A UK hot desert alternative), cream or Icecream.

Notes

NB: Be careful when taking the cake pan out of the Instant Pot. The cake pan will be VERY hot, the remaining steam can still scol you.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Did you enjoy this fun Lemon and Blueberry Cake? You may also love the following posts:

About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!

Similar Posts

19 Comments

  1. Oh yum, this looks like my kind of cake. I just love lemons and blueberries so it’s the perfect combo for me.

  2. This looks so delicious! My Instapot doesn’t have a cake button. What pressure should I use (my choices are low, medium, and high)? I’d love to be able to bake a cake without turning on the oven.

  3. I can’t wait to try this Instant Pot Lemon and Blueberry Cake. I love how easy it looks to make.

  4. Good thing I have a Bundt cake pan, I’ll just try this on my oven since I don’t have an instant pot.

  5. Looking good so appetizing. Looks delish! I want to try one. Can’t wait to have this instant pot.

  6. Never thought of adding blueberries to my lemon cake. This looks like a delicious combination. Will definitely try this soon

Please Leave a Reply