Right now, I’m all about the Instant Pot. It has seriously made my life so much easier. I love how you can make anything from desserts to regular foods in the Instant Pot. One of my favorite breakfast cakes is the Blueberry Coffee Cake made in the Instant Pot.
Using real ingredients like, blueberries, butter, and eggs, you’re going to make a delicious masterpiece. Blueberries are in season around late July/August but are great to freeze.
My husband and I are usually on the go in the mornings and I love having something quick and easy to make.
This breakfast cake is something I love making on the weekend and then we have it for breakfast all week. According to Coffeeble, this dynamite blueberry coffee cake goes great with a cup of joe.
You seriously don’t even know how good it is. Yes, even my girls love this recipe. When my son was home just a few days ago, he also went on and on about how delicious it is. Make it for your family and you’ll get two thumbs up!
FAQ:
Do you need to refrigerate this Blueberry Coffee Cake?
You do not have to refrigerate the coffee cake. In fact, I find that refrigerating the cake causes it to dry out. Simply store your coffee cake in a covered dish at room temperature.
Can you freeze the coffee cake?
You can freezer this coffee cake recipe. Make sure to seal the cake in an airtight freezer bag. If properly stored, your cake will keep for 2 to 3 months.
Can you use other berries in this coffee cake?
Any berries will work great in this Coffee Cake recipe. You can try a variation of either strawberries or raspberries, or add a zest of lemon or lime.
Ingredients for Blueberry Coffee Cake:
- 2 cups flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup white sugar
- 1 egg
- 3/4 cup milk
- 6 oz fresh blueberries
- 1/3 cup cream cheese frosting
How to make Instant Pot Coffee Cake:
- Grease a small, 6 cup bundt pan with cooking spray and set aside. In a small mixing bowl, add flour, baking powder and salt and mix well. In a larger mixing bowl, combine butter and sugar.
- Use this pastry blender to cut the butter into the sugar until small pea size pieces remain.
- Add egg and mix well.Add flour and milk, alternating between the two and mix well.
- Fold in fresh blueberries.
- Pour batter into pan and spread evenly.
- Place paper towel and foil over the top of the pan.
- Make a foil sling by folding a long piece of foil in half and place under the bundt pan, pulling it up on the sides.
- Place 1 cup water into the instant pot and place the trivet into the bottom of the pot. Place the bundt pan and sling inside the pot.
- Close the instant pot and seal the pressure valve. Set the instant pot on manual, high pressure for 35 minutes. Let the pressure release naturally for 20 minutes. Carefully remove from instant pot and remove paper towel and foil cover.
- Let cool for 10 minutes before inverting the pan and removing the cake. Let cool completely before frosting.
- To frost, microwave icing for 15 seconds and stir. Continue to microwave in 10 second intervals (if necessary) stirring after each interval until the consistency is that of a drizzle. Drizzle icing over coffee cake and slice to serve.
Instant Pot Blueberry Coffee Cake
Ingredients
- 2 cups flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup 1 stick butter, softened
- 3/4 cup white sugar
- 1 egg
- 3/4 cup milk
- 6 oz fresh blueberries
- 1/3 cup cream cheese frosting
Instructions
- Grease a small, 6 cup bundt pan with cooking spray and set aside.
- In a small mixing bowl, add flour, baking powder and salt and mix well.
- In a larger mixing bowl, combine butter and sugar. Use a pastry blender to cut the butter into the sugar until small pea size pieces remain. Add egg and mix well.
- Add flour and milk, alternating between the two and mix well. Fold in fresh blueberries.
- Pour batter into pan and spread evenly.
- Place paper towel and foil over the top of the pan. Make a foil sling by folding a long piece of foil in half and and place under the bundt pan, pulling it up on the sides.
- Place 1 cup water into the instant pot and place the trivet into the bottom of the pot. Place the bundt pan and sling inside the pot.
- Close the instant pot and seal the pressure valve. Set the instant pot on manual, high pressure for 35 minutes. Let the pressure release naturally for 20 minutes. Carefully remove from instant pot and remove paper towel and foil cover.
- Let cool for 10 minutes before inverting the pan and removing the cake. Let cool completely before frosting.
- To frost, microwave icing for 15 seconds and stir. Continue to microwave in 10 second intervals (if necessary) stirring after each interval until the consistency is that of a drizzle. Drizzle icing over coffee cake and slice to serve.
Check Out These Recipes Using Blueberries:
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Becky says
I have frozen berries that I previously picked. How much extra time should I allow? Thanks.
Winona Rogers says
Try adding a minute or two to the timer. I have not tried using frozen berries yet. Let me know how it turns out. Thanks!
Deborrah Caddell says
What would be the timing and temp to use a round pan?
Mary Disterhoft says
I just made this. Not sure what I did wrong, but the batter was more like a dough. I saved some of the dough and put it on top of the pieces on the blueberries. I just cut a piece off after cooling for 10 min. The frosting helped some. Will wait til it cools the rest of the way to put frosting on it. It’s very dense and dry.