Instant Pot Blueberry Cake made with cream cheese is incredibly moist and bursting with fresh blueberry flavor, complemented perfectly by the creamy tanginess of cream cheese. The best part? It’s super easy to make in your Instant Pot! With just a handful of ingredients and a few simple steps, you can have a delicious dessert that’s perfect for any occasion.
Desserts made in the Instant Pot are YUMMY! Try my Instant Pot Cheesecake Bites and top them with this very easy homemade Instant Pot Dulce de Leche.
Table of Contents
What is Instant Pot Blueberry Cake?
This Instant Pot Blueberry Cake consists of a simple, homemade cake mix of flour, butter, sugar, and egg, but also includes cream cheese for extra moisture and a tangy flavor. Then, you mix in fresh blueberries and cook in the Instant Pot. This recipe results in a deliciously moist cake!
Is the Instant Pot Good for Baking?
Yes! The Instant Pot can make incredibly delicious cakes and other baked goods. It gently steams and cooks them, so they do tend to have a different texture than regular baked goods. Different – but not worse, and in some ways, even better! One other great thing is that you don’t have to heat up your whole kitchen to make a cake. However, a warning: the Instant Pot doesn’t bake the way your oven does, so you do need to use specific Instant Pot recipes when you want to use it for baked goods.
What Goes Well With Blueberry Cake?
Make no mistake, you will enjoy a slice of this cake all on its own! But if you want to make it a little fancier, you can dress it up with any of these:
- Whipped cream or Cool Whip
- Vanilla or blueberry ice cream
- More fresh berries, like blueberries, strawberries, or raspberries
- A dusting of powdered sugar
- Lemon glaze
- A dollop of cream cheese frosting
- Fresh blueberry compote
This cake is also really delicious with a cup of coffee.
Ingredients
- 2 cups + 2 tablespoons gluten-free flour
- 2 cups fresh blueberries 2 sticks butter, softened
- 4 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups water (for the Instant Pot)
How to Make
STEP ONE: Prep the pan and the Instant Pot. Spray the bundt pan with nonstick cooking spray. Set aside. Add 1 1/2 cups of water to the bottom of the Instant Pot and place the trivet into the Instant Pot.
STEP TWO: Prep the blueberries. In a small mixing bowl add the blueberries plus 2 tablespoons of flour. Stir to coat. Set aside.
STEP THREE: Blend the wet ingredients. In a large bowl blend the cream cheese, butter, sugar, and vanilla until well combined. Add the eggs one at a time blending in between each egg.
STEP FOUR: Blend the dry ingredients. In a mixing bowl combine the flour, baking powder, and salt.
STEP FIVE: Combine the wet and dry ingredients. Add the dry ingredients to the wet and mix well. Add the blueberries and gently fold them in by hand. Place the batter into the prepared bundt pan. Cover with foil and place onto the trivet in the instant pot.
STEP SIX: Cook. Place the lid onto the instant pot and set it to sealing. Set your instant pot to high pressure for 45 minutes. Once the time is done, allow it to naturally release for 15 minutes. Once that is done, manually release by opening the valve to release all of the pressure by bringing it toward you. Using hot pads or a towel, remove the trivet from the instant pot. Transfer your cake to a cooling rack and allow it to cool completely.
How Do I Know My Instant Pot Cake is Done Cooking?
You can check to see if your cake is done. Just insert a toothpick into the center of the cake and if it comes out clean, the cake is done. With this cake, you may see a few small moist crumbs on the toothpick, but there shouldn’t be any stringy or raw batter.
If your Instant Pot cake isn’t done, Try THIS:
Add more cooking time: Just close the lid and continue cooking for an additional 5-10 minutes. Then, test again to see if it’s done.
Tips and Helpful Hints
- Be sure to use the correct amount of water in this recipe so you don’t end up with a dry cake.
- Instead of using the cake setting, use the high pressure setting for this recipe.
- You can make a sling out of tin foil to make it easier to lift the cake out of the Instant Pot.
- Let the cake cool completely before slicing and serving. This will ensure it will hold together.
How to Store Leftover Instant Pot Cake
To store leftover Instant Pot Blueberry Cake, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days.
Can I Freeze Instant Pot Cake?
Yes, you can freeze Instant Pot Blueberry Cake. To freeze, wrap the cake tightly in plastic wrap or aluminum foil and store it in an airtight container in the freezer for up to 3 months. Let it thaw in the fridge before serving again.
FAQs
Yes! With this cake recipe, you can simply substitute all-purpose flour for gluten-free flour.
Personally, I think fresh blueberries are best for this recipe. But you can use frozen blueberries if you want. Just allow them to thaw, then drain them, and use paper towels to remove as much water as you can.
Yes, this cake should work out if you bake it in the regular oven. Bake it at 350°F for 45-50 minutes. Use a toothpick to test for doneness.
Instant Pot Blueberry Cake
Equipment
Ingredients
- 2 cups gluten-free flour plus 2 tablespoons
- 2 cups fresh blueberries
- 2 sticks butter, softened
- 4 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups water (for the instant pot)
Instructions
- Prep the pan and the instant pot. Spray the bundt pan with nonstick cooking spray. Set aside. Add 1 1/2 cups of water to the bottom of the instant pot and place the trivet into the instant pot.
- Prep the blueberries. In a small mixing bowl add the blueberries plus 2 tablespoons of flour. Stir to coat. Set aside.
- Blend the wet ingredients. In a large bowl blend the cream cheese, butter, sugar, and vanilla until well combined. Add the eggs one at a time blending in between each egg.
- Blend the dry ingredients. In a mixing bowl combine the flour, baking powder, and salt.
- Combine the wet and dry ingredients. Add the dry ingredients to the wet and mix well. Add the blueberries and gently fold them in by hand. Place the batter into the prepared bundt pan. Cover with foil and place onto the trivet in the instant pot.
- Cook. Place the lid onto the instant pot and set it to sealing. Set your instant pot to high pressure for 45 minutes. Once the time is done, allow it to naturally release for 15 minutes. Once that is done, manually release by opening the valve to release all of the pressure by bringing it toward you. Using hot pads or a towel, remove the trivet from the instant pot. Transfer your cake to a cooling rack and allow it to cool completely.
Notes
- Be sure to use the correct amount of water in this recipe so you don’t end up with a dry cake.
- Instead of using the cake setting, use the high pressure setting for this recipe.
- You can make a sling out of tin foil to make it easier to lift the cake out of the Instant Pot.
- Let the cake cool completely before slicing and serving. This will ensure it will hold together.
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