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Home » Blog

Instant Pot Blueberry Loaf

By Laurie
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INSTANT POT BLUEBERRY LOAF

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:

  1. In a small bowl mix together two tablespoons flour and blueberries.
  2. In a large bowl beat together your wet ingredients of cream cheese butter, vanilla, and sugar.
  3. Once those are fully incorporated, add one egg at a time. Mix well between adding each egg.
  4. In a separate medium-size bowl, mix together the remaining 2 cups flour, baking powder, and salt.
  5. While mixing your wet ingredients, slowly add in your dry ingredients until fully incorporated.
  6. Fold in your blueberries to the mixture and gently fold in.
  7. Add to your Instant Pot one and a half cups of water, and your trivet.
  8. Add your mixture to a lightly greased bread pan. Cover with foil and place in your Instant Pot on the trivet.
  9. Close the lid on your instant pot and twist a shot. Close the ceiling valve by pushing it away from you.
  10. 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.
  11. 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.
  12. Once cooled, slice it up.
  13. Plate, serve, and enjoy!
Gather Ingredients
Blueberries coated
Blueberries coated
INSTANT POT BLUEBERRY LOAF
Mix well.
Fold in the Blueberries
INSTANT POT BLUEBERRY LOAF
INSTANT POT BLUEBERRY LOAF
INSTANT POT BLUEBERRY LOAF
INSTANT POT BLUEBERRY LOAF
INSTANT POT BLUEBERRY LOAF
INSTANT POT BLUEBERRY LOAF
INSTANT POT BLUEBERRY LOAF
INSTANT POT BLUEBERRY LOAF

Some Other Great Instant Pot Recipes–

Instant Pot Egg Drop Soup

INSTANT POT EGG DROP SOUP

Instant Pot Queso

EASY INSTANT POT QUESO

Instant Pot Potato Soup

INSTANT POT POTATO SOUP

SOME HELPFUL PRODUCTS USED IN MAKING THIS RECIPE-

ForkToSpoon.com may earn a small commission via affiliate links in this post. Please read our full disclosure policy here.

INSTANT POT BLUEBERRY LOAF


Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs

DO NOT FORGET TO PIN–

INSTANT POT BLUEBERRY LOAF
5 from 1 vote
Instant Pot Blueberry Loaf
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Instant Pot Blueberry Loaf
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

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.

Course: Desserr
Cuisine: American
Keyword: Instant Pot Blueberry Loaf
Servings: 8 Servings
Calories: 619 kcal
Author: ForkToSpoon.com
Ingredients
  • 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
Instructions
  1. In a small bowl, mix two tablespoons flour and blueberries.

  2. In a large bowl, beat together your wet ingredients of cream cheese butter, vanilla, and sugar.

  3. Once those are fully incorporated, add one egg at a time. Mix well between adding each egg.

  4. In a separate medium-size bowl, mix the remaining 2 cups flour, baking powder, and salt.

  5. While mixing your wet ingredients, slowly add in your dry ingredients until fully incorporated.

  6. Fold in your blueberries to the mixture and gently fold in.

  7. Add to your Instant Pot one and a half cups of water and your trivet.

  8. Add your mixture to a lightly greased bread pan. Cover with foil and place in your Instant Pot on the trivet.

  9. Close the lid on your instant pot and twist a shot. Close the ceiling valve by pushing it away from you.

  10. 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.

  11. 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.

  12. Once cooled, slice it up.

  13. Plate, serve, and enjoy!

Nutrition Facts
Instant Pot Blueberry Loaf
Amount Per Serving (1 g)
Calories 619 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 21g131%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 182mg61%
Sodium 532mg23%
Potassium 142mg4%
Carbohydrates 69g23%
Fiber 2g8%
Sugar 42g47%
Protein 9g18%
Vitamin A 1242IU25%
Vitamin C 4mg5%
Calcium 100mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Hello, I’m Laurie!

I’m a mom and a wife who loves to cook. I love to share what I learn. I work hard on using my appliances, Air Fryer and Instant Pot, to make my life easier, and hopefully, in return, your lives easier.

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