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Instant Pot Blueberry Cake

Instant Pot Blueberry Cake

4.80 from 5 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 4 Servings

Description

Easy Instant Pot Blueberry Cake made with juicy blueberries and simple pantry ingredients for a soft, moist dessert that cooks quickly and tastes like bakery-style cake at home.

Ingredients 

  • 2 1/2 cup blueberries, fresh
  • 6 tablespoons butter, unsalted, divided
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1/4 cup granulated sugar
  • 1 1/2 cups white cake mix

Instructions

  • In a heat-safe glass bowl, 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.
  • Cut the remaining 4 Tablespoons of butter into small pats and place all over the top of the cake mix.
  • Cover the top of the bowl tightly with aluminum foil.
  • Add 1 cup of water to the bottom of the Instant Pot and place the trivet inside. Place the bowl on top of the trivet
  • Make sure the lid is sealed and set the Instant Pot on high pressure for 13 minutes. Allow to naturally release for 5 minutes.
  • 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.
  • Allow to cool for 5 minutes then serve with vanilla ice cream.

Equipment

  • Instant Pot, or Ninja Foodi
  • Cake Pan

Nutrition

Serving: 1ServingCalories: 465kcalCarbohydrates: 73gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 45mgSodium: 518mgPotassium: 113mgFiber: 3gSugar: 45gVitamin A: 576IUVitamin C: 9mgCalcium: 136mgIron: 1mg