Easy Instant Pot Blueberry Cake

This Easy Instant Pot Blueberry Cake is soft, moist, and packed with juicy blueberries in every bite. It’s a quick and simple dessert that delivers homemade bakery-style flavor with almost no effort.

This Easy Instant Pot Blueberry Cake is soft, moist, and bursting with juicy blueberries in every bite.

Made with simple pantry ingredients, it’s a fuss-free dessert that cooks up quickly in the Instant Pot and delivers bakery-style flavor without turning on the oven.

Perfect for weeknight treats, gatherings, or whenever you’re craving something sweet and homemade.

Why You Will Love This Recipe!

• It’s quick and easy to make in the Instant Pot
• Soft, moist texture with juicy blueberries in every bite
• Simple pantry ingredients you already have at home
• No need to turn on the oven or heat up the kitchen
• Perfect for dessert, brunch, or a sweet snack anytime

Ingredients Needed

• Blueberries: I used fresh blueberries, but you can use frozen, which I would not defrost. (or even pie filling) The blueberries bring out the natural sweeteners of the cake!
• Butter: Use unsalted butter.
• Spices: I used ground cinnamon, but you can add some lemon juice or lemon zest, into the cake mix, for some added flavor, as well as vanilla extract.
• Cornstarch: Helps thicken the cake.
• Granulated Sugar: You can use a sugar alternative if you would like.
• Cake Mix: Grab your favorite white or yellow cake mix.

How To Make Easy Instant Pot Blueberry Cake

Step One: In a large bowl, cake pan, or springform pan, small enough to fit in your instant pot, add the blueberries, 2 Tablespoons of melted butter, cinnamon, cornstarch, and sugar. Toss to coat the berries. Add just enough cake mix to cover all the berries. I used about 1 ½ cups.

Step Two: Cut the remaining 4 Tablespoons of butter into small pats and place them all over the top of the cake mix.

Step Three: Cover the top of the bowl tightly with aluminum foil. Make sure to cut off any excess foil.

Step Four: Add 1 cup of water to the bottom of the Instant Pot and place the instant pot trivet inside. Place the bowl on top of the trivet.

Step Five: Make sure the lid is sealed and set the Instant Pot on high pressure, with a cooking time of 13 minutes. Allow to natural pressure release for 5 minutes, then do a quick release.

Step Six: Remove the bowl from the pot and remove the aluminum foil and place under a broiler for 3-4 minutes or until the top is a nice golden brown.

Step Seven: Place the blueberry cake on a cooling rack, and allow cooling for 5 minutes then serve with vanilla ice cream.

Easy Instant Pot Blueberry Cake Recipe Tips

• Don’t skip the butter on top: Those little pats of butter melt into the cake mix and help create a rich, bakery-style crumb.
• Coat the blueberries well: Mixing them with sugar, cinnamon, and cornstarch helps prevent sinking and keeps the filling thick and juicy.
• Use the right pan size: Choose a cake pan or springform pan that fits comfortably inside your Instant Pot with room around the sides for steam circulation.
• Don’t overmix the cake layer: Just sprinkle the cake mix over the berries—no need to stir it in. That’s how you get the layered texture.
• Add enough water to the Instant Pot: At least 1 cup of water is needed for proper pressure cooking and even steaming.
• Let it release naturally for best texture: A natural pressure release helps the cake stay soft and prevents it from collapsing.
• Cool before slicing: Give it time to set so the blueberry layer thickens and doesn’t run when cut.

Storing, Freezing and Reheating Instructions

• Storing Instructions: Store leftover Instant Pot blueberry cake in an airtight container in the refrigerator for up to 4–5 days. Keep it covered well to maintain moisture and prevent it from drying out.
• Freezing Instructions: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months for best flavor and texture.
• Reheating Instructions: Reheat slices in the microwave for 20–30 seconds until warm. You can also warm it in the oven at a low temperature until heated through.

Easy Instant Pot Blueberry Cake Recipe Faqs

.Can I use frozen blueberries? Yes, frozen blueberries work well. No need to thaw—just toss them in as directed.

Why did my cake turn out soggy? Too much moisture or undercooking can cause this. Make sure you use the right pan size and allow full cooking time with natural pressure release.

Do I need to stir the cake mix into the berries? No, just sprinkle it on top. The layers bake together in the Instant Pot.

Can I make this without a springform pan? Yes, any oven-safe cake pan that fits inside your Instant Pot will work.

How do I know when it’s done? The cake should be set in the center and no longer jiggly. A toothpick should come out mostly clean.

Can I double this recipe? It’s best made as written. Doubling can affect cooking time and texture in the Instant Pot.

More Instant Pot Recipes

• INSTANT POT BLT PASTA SALAD
• INSTANT POT SPINACH AND ARTICHOKE DIP
• EASY INSTANT POT PEPPERMINT MOCHA COFFEE CREAMER
• INSTANT POT DUTCH OVEN BOLOGNESE SAUCE
• INSTANT POT CANDIED NUTS