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Instant Pot Lemon Cake With Blueberries

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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. This is one of my favorite Instant Pot cake recipes!

Instant Lemon Cake With Blueberries

Why You’ll Love This Recipe

  • 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.
Instant Pot Lemon Cake with Blueberries

How To Make Instant Pot Lemon Cake With Blueberries?

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

Step One: Mix The Butter And Sugar

In a large mixing bowl, 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 Lemon Zest And Blueberries

Add the Lemon Zest and Blueberries. Mix the ingredients until all the berries are totally absorbed into 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 been completed.

Grease-the-Cake-pan

Step Six: Place 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 Batter Into Cake Pan

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

Pour-into-the-Cake-Pan

Step Eight: Cover Cake Pan With Foil

Cover the pan with foil or a paper towel. Place the pan inside the inner pot and on the trivet.

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

Step Nine: Add Cake Pan To Instant Pot

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.

Seal-the-Lid-and-Valve

Step Ten: Allow Cake To Sit

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: Ice When Cool

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

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

Storage Instructions

  • 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 This Recipe?

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

Why Make Instant Pot Lemon and Blueberry Cake?

Pressure cooker cakes are so easy to make and you don’t need an oven. Plus, they cook quickly which is great if you want a delicious cake in a hurry!

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.

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.

Can I Use Frozen Blueberries in This Recipe?

Yes, you can. Frozen blueberries will work just as well in this recipe. Use the same amount of berries and make sure to thaw them properly before using.

Can I Use a Cream Cheese Icing?

Yes, you can use cream cheese icing instead of a lemon sugar drizzle.

Simply mix together 4 ounces of cream cheese with 1/4 cup of butter and 2-3 cups of powdered sugar. You can also add some lemon juice to flavor your icing if desired.

Do I need Lemon Cake Mix?

You don’t need boxed lemon cake mix for this recipe as we make the cake from scratch

instant pot lemon cake with blueberries

Instant Pot Lemon and Blueberry Cake

Yield: 6-8
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

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

Instructions

  1. In a large mixing bowl, mix the Butter and Sugar to form a dry paste. Add the vanilla extract.
  2. Add the Eggs and mix well, making sure the eggs are totally absorbed.
  3. Add the All-Purpose Flour and Baking Powder (If you have and know what Self Raising Flour is, you can use that instead).
  4. Add the Lemon Zest and Blueberries. Mix the ingredients until all the berries are totally absorbed into your cake batter.
  5. 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.
  6. 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.
  7. Now pour your cake batter into the greased 7-8 inches wide Cake Pan.
  8. Cover the pan with foil or a paper towel. Place the pan inside the inner pot and on the trivet.
  9. Add the cake pan to the Instant Pot. Close the lid on the Instant Pot and set the valve on SEALING.
  10. 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.
  11. Once cooked follow a NPR natural pressure release.
  12. 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.
  13. 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 Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 479Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 90mgSodium: 320mgCarbohydrates: 86gFiber: 2gSugar: 52gProtein: 8g

Did you make this recipe?

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22 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. Now this sounds absolutely delicious – I have to admit I didn’t know you could do desserts in an instant pot!

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

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

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

  7. I’ve never made a cake in the instant pot but this sounds awesome. WOuld love to try this recipe.

  8. Blueberries and lemon sound like the perfect combination! What a great summertime recipe.

  9. Yum yum 😍 I love blueberries and this Instant Pot Lemon and blueberry cake looks so delicious 👌🏻 I’ll have to give it a try someday soon!

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

  11. 3/4 cup milk is listed in the ingredients and your directions do not mention what step it is added. Is this an error? I have NO idea what to do with it!! Please be clear or have someone proof your recipe first

      1. I’m at the point mentioned above! I followed the recipe and instructions and it calls for lemon juice, an extra teaspoon of vanilla (2 total) and 3/4 cup of milk. No mention of when all that goes in or if it is not added!? Well, lid is going on…no milk or lemon juice or additional vanilla added. Hope it turns out!

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