Instant Pot Blueberry Loaf makes for such a great breakfast. The best thing about it, besides the taste, is that you can make this and be doing a hundred different things.
Next time you are looking for a great breakfast, choose this Instant Pot Blueberry Loaf. I love a great piece of loaf cake, and the Instant Pot does such a wonderful job at keeping the bread moist and absolutely fabulours.
This is really just an Instnast Pot Blueberry Muffin Recipe, that I used mini baking loaf pans for.
How To Make Blueberry Loaf Cake
Ingredients:
- All-purpose Flour
- Fresh Blueberries
- Butter
- Cream Cheese
- Granulated Sugar
- Pure Vanilla Extract
- Eggs
- Baking Powder
- Salt
Simple Directions:
- In a small bowl mix together two tablespoons flour and blueberries.
- In a large bowl beat together your wet ingredients of cream cheese butter, vanilla, and sugar.
- Once those are fully incorporated, add one egg at a time. Mix well between adding each egg.
- In a separate medium-size bowl, mix together the remaining 2 cups flour, baking powder, and salt.
- While mixing your wet ingredients, slowly add in your dry ingredients until fully incorporated.
- Fold in your blueberries to the mixture and gently fold in.
- Add to your Instant Pot one and a half cups of water, and your trivet.
- Add your mixture to a lightly greased bread pan. Cover with foil and place in your Instant Pot on the trivet.
- Close the lid on your instant pot and twist a shot. Close the ceiling valve by pushing it away from you.
- 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 out of your instant pot. Transfer your bread loaves to a cooling rack and allow them to completely cool.
- Once cooled, slice it up.
- Plate, serve, and enjoy!
Some Other Great Instant Pot Recipes–
INSTANT POT EGG DROP SOUP
EASY INSTANT POT QUESO
INSTANT POT POTATO SOUP
SOME HELPFUL PRODUCTS USED IN MAKING THIS RECIPE-
DO NOT FORGET TO PIN–
Instant Pot Blueberry Loaf makes for such a great breakfast. The best thing about it, besides the taste, is that you can make this and be doing a hundred different things.
- 2 cups all-purpose flour plus 2 tablespoons
- 2 cup blueberries
- 2 sticks butter unsalted and room temperature
- 8 ounces cream cheese room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla
- 4 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
-
In a small bowl, mix two tablespoons flour and blueberries.
-
In a large bowl, beat together your wet ingredients of cream cheese butter, vanilla, and sugar.
-
Once those are fully incorporated, add one egg at a time. Mix well between adding each egg.
-
In a separate medium-size bowl, mix the remaining 2 cups flour, baking powder, and salt.
-
While mixing your wet ingredients, slowly add in your dry ingredients until fully incorporated.
-
Fold in your blueberries to the mixture and gently fold in.
-
Add to your Instant Pot one and a half cups of water and your trivet.
-
Add your mixture to a lightly greased bread pan. Cover with foil and place in your Instant Pot on the trivet.
-
Close the lid on your instant pot and twist a shot. Close the ceiling valve by pushing it away from you.
-
Set your instant pot to high pressure for 45 minutes. Once the time is done, allow it to release for 15 minutes naturally. Once 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 out of your instant pot. Transfer your bread loaves to a cooling rack and allow them to cool completely.
-
Once cooled, slice it up.
-
Plate, serve, and enjoy!
Leave a Reply