Instant Pot Blueberry Loaf
Description
A buttery, cream cheese–enriched quick bread loaded with juicy blueberries, pressure-cooked to a perfectly moist, tender finish. Easier than oven baking and just as delicious.
Ingredients
- 2 cups all-purpose flour, plus 2 tablespoons (divided)
- 2 cups fresh blueberries
- 1 cup unsalted butter, 2 sticks, room temperature
- 8 ounces cream cheese, room temperature
- 1½ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups water, for the Instant Pot
Instructions
- In a small bowl, toss the blueberries with 2 tablespoons of flour. Set aside.
- In a large bowl, cream together the butter, cream cheese, sugar, and vanilla until light and fluffy (2–3 minutes).
- Add the eggs one at a time, beating well between each addition. Scrape down the bowl as needed.
- In a separate bowl, whisk together the remaining 2 cups flour, baking powder, and salt.
- With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix just until combined.
- Gently fold in the flour-coated blueberries with a rubber spatula.
- Lightly grease a 7-inch round push pan (or springform) and pour in the batter. Smooth the top and tent loosely with foil.
- Pour 1½ cups of water into the Instant Pot and add the trivet. Lower the pan onto the trivet.
- Close the lid, set the valve to "Sealing," and cook on High Pressure for 45 minutes.
- Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure.
- Carefully remove the pan, uncover, and cool on a wire rack for 15 minutes. Remove from pan and cool completely before slicing.
- Slice, serve, and enjoy!
Equipment
- Instant Pot, 6 or 8 Quart Instant Pot
- 7-inch round push pan or springform pan
- Trivet
- Aluminum Foil
Notes
Notes
- For best results, all dairy and eggs should be at room temperature before starting
- Frozen blueberries work — do not thaw before tossing in flour
- Loaf is done when a toothpick inserted in the center comes out with moist crumbs (not wet batter)
- Store covered at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months
Nutrition
Serving: 1ServingCalories: 615kcalCarbohydrates: 69gProtein: 8gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 171mgSodium: 352mgPotassium: 138mgFiber: 2gSugar: 42gVitamin A: 1229IUVitamin C: 4mgCalcium: 99mgIron: 2mg