Instant Pot Lemon Cake With Blueberries

Indulge your taste buds in a burst of citrusy delight with our Instant Pot Lemon Blueberry Cake! This quick and easy pressure cooker lemon cake combines the zesty freshness of lemons with the sweet, juicy goodness of blueberries, creating a moist and flavorful treat that’s ready in a flash.

Why Make Lemon Cake With Blueberries

• Refreshing and Sweet: The tangy lemon and sweet blueberries create a delightful flavor combination.
• Convenient Baking: Utilizing the Instant Pot ensures a moist, perfectly baked cake every time.
• Impressive Presentation: This vibrant cake with blueberries makes for a beautiful dessert centerpiece.

Recipe Ingredients

Here are the ingredients needed for this Instant Pot Lemon Cake:

• All Purpose Flour: The structural backbone of the cake, it provides the necessary gluten that gives the cake its shape and texture.
• Sugar: Sweetens the cake and also helps in creating a tender crumb by weakening the gluten structure.
• Baking Powder: Causes the batter to rise when baked, giving the cake a light and fluffy texture.
• Butter: Adds richness, moisture, and helps in creating a tender crumb in the cake. It also contributes to the golden color of the crust.
• Milk: Provides moisture and helps in creating a soft texture. Its proteins contribute to the browning and firmness of the cake.
• Eggs: Act as a binder, holding all the ingredients together. They also provide moisture and fat, contributing to the cake’s flavor and texture.
• Lemon Zest & Lemon Juice: Infuse the cake with a bright, tangy lemon flavor, which pairs wonderfully with the sweetness of the cake and blueberries.
• Vanilla Extract: Enhances the flavors of the other ingredients and adds a subtle depth of flavor.
• Blueberries: Add a burst of sweet-tart flavor and a beautiful color contrast. Using fresh blueberries ensures a vibrant, fresh taste.

Lemon Sugar Drizzle Ingredients

Here are the ingredients for your lemon cake drizzle.

• Salt: Balances the sweetness and enhances the overall flavor of the drizzle.
• Powdered Sugar: Provides the sweet base for the drizzle, dissolves easily, and gives a smooth consistency.
• Lemon Juice: Adds a tangy zing that complements the sweetness, infusing the drizzle with a refreshing lemon flavor.

How To Make Instant Pot Lemon Cake With Blueberries?

Here are the instructions for this fantastic lemon and blueberry Instant Pot Cake.

Step One: In a large mixing bowl, mix the Butter and Sugar to form a dry paste. Add the vanilla extract.

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

Step Three: Add the All-Purpose Flour and Baking Powder.

Step Four: Add the Lemon Zest and Blueberries. Mix the ingredients until all the berries are totally absorbed into your cake batter.

Step Five: 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 been completed.

Step Six: 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. Now pour your cake batter into the greased 7-8 inches wide cake Pan.

Step Seven: Cover the pan with foil or a paper towel. Place the pan inside the inner pot and on the trivet. Add the cake pan to the Instant Pot. Close the lid on the Instant Pot and set the valve on SEALING. Cook on high pressure for 40 minutes followed by a natural release.

Step Eight: Be careful when you take the cake pan out of the Instant Pot, as it will be VERY hot. Let sit in the cake pan for 10 minutes. Once the cake has cooled, you can then drizzle it with any icing of your choice. Serve and enjoy.

Variations

If you don’t have blueberries in season or want to use another berry, you can switch out the blueberries and add any of the following to change up this recipe:

• Blackberries
• Raspberries
• Cherries
• Boysenberries

How To Store Lemon Blueberry Cake

• Room Temperature: If the blueberry lemon cake is freshly baked and you plan to consume it within 1-2 days, store it at room temperature in an airtight container or covered with plastic wrap.
• Refrigeration: For longer storage, especially in warmer climates, refrigerate the blueberry lemon cake. Place it in an airtight container or wrap it tightly to prevent it from drying out. Consume within 3-4 days.
• Freezing: If you want to store the blueberry lemon cake for an extended period, consider freezing individual slices or the whole cake. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. Label with the freezing date, and it can be stored for up to 2-3 months.
• Thawing: When ready to enjoy frozen cake, thaw it in the refrigerator overnight. Bring it to room temperature before serving for the best texture and flavor.

Remember, the key to maintaining the freshness of blueberry lemon cake is proper sealing to prevent it from drying out or absorbing unwanted odors in the fridge or freezer.

What To Serve With Lemon Blueberry Cake

Lemon cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.

You can also serve it with fresh fruit like strawberries, blueberries, raspberries, or blackberries for an extra delicious treat. Here are a few more serving suggestions:

• Add Greek Yogurt: You could also try adding a few spoonful of Greek yogurt and some toasted nuts for added crunch and flavor.
• Add Honey or Syrup: Finally, a drizzle of honey or maple syrup will add a nice sweetness to the cake.
• Best Drinks for Lemon Cake: Nothing pairs better with a slice of lemon cake than a cup of hot tea or coffee.

If you’re looking for something to drink with your dessert, try pouring some sparkling water over ice and adding a splash of lemon juice.

FAQ’S

Instant Pot Lemon and Blueberry Cake

Angela Milnes

Bright, zesty, and bursting with juicy berries, this Instant Pot Lemon and Blueberry Cake is a delightful treat for any occasion! The tangy lemon pairs perfectly with the sweet blueberries, creating a moist and flavorful cake.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Additional Time 10 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 6 Servings

Calories 464 kcal

Ingredients

  

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• 2 cups All-Purpose Flour
• 1 1/4 cups Sugar
• 2 1/2 tsp Baking Powder
• 1/4 cup Butter
• 3/4 cup Milk
• 2 Eggs
• 1 Lemon Zest
• 1 tbsp Lemon Juice
• 1 teaspoon Vanilla Extract
• 1 Cup Blueberries Fresh or defrosted Blueberries
• 1/3 Cup Powdered Icing Sugar
• 3 tsp Lemon Juice

Instructions

 

• In a large mixing bowl, mix the Butter and Sugar to form a dry paste. 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 into 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 been completed.
• 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.
• Now pour your cake batter into the greased 7-8 inches wide Cake Pan.
• Cover the pan with foil or a paper towel. Place the pan inside the inner pot and on the trivet.
• Add the cake pan 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 using the high-pressure button.
• Once cooked follow a 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 it with any icing of your choice. 

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.

Nutrition

Calories: 464kcalCarbohydrates: 86gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 79mgSodium: 272mgPotassium: 141mgFiber: 2gSugar: 52gVitamin A: 379IUVitamin C: 6mgCalcium: 156mgIron: 2mg

Keyword Blueberry Lemon Cake, Instant Pot Lemon Cake, Instant Pot Lemon Cake And Blueberries

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More Instant Pot Recipes:

Did you enjoy this fun Lemon and Blueberry Cake? You may also love the following Instant Pot recipes. pressure cooking has never been easier.

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• Instant Pot Salisbury Steak
• Instant Pot Meatloaf Recipe
• Mexican Instant Pot Recipes
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