Indulge your taste buds in a burst of citrusy delight with our Instant Pot Lemon Blueberry Cake! This quick and easy pressure cooker lemon cake combines the zesty freshness of lemons with the sweet, juicy goodness of blueberries, creating a moist and flavorful treat that's ready in a flash.
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Why This Recipe Works
- Refreshing and Sweet: The tangy lemon and sweet blueberries create a delightful flavor combination.
- Convenient Baking: Utilizing the Instant Pot ensures a moist, perfectly baked cake every time.
- Impressive Presentation: This vibrant cake with blueberries makes for a beautiful dessert centerpiece.
📋 Ingredients
Here are the ingredients needed for this Instant Pot Lemon Cake:
- All Purpose Flour: The structural backbone of the cake, it provides the necessary gluten that gives the cake its shape and texture.
- Sugar: Sweetens the cake and also helps in creating a tender crumb by weakening the gluten structure.
- Baking Powder: Causes the batter to rise when baked, giving the cake a light and fluffy texture.
- Butter: Adds richness, moisture, and helps in creating a tender crumb in the cake. It also contributes to the golden color of the crust.
- Milk: Provides moisture and helps in creating a soft texture. Its proteins contribute to the browning and firmness of the cake.
- Eggs: Act as a binder, holding all the ingredients together. They also provide moisture and fat, contributing to the cake’s flavor and texture.
- Lemon Zest & Lemon Juice: Infuse the cake with a bright, tangy lemon flavor, which pairs wonderfully with the sweetness of the cake and blueberries.
- Vanilla Extract: Enhances the flavors of the other ingredients and adds a subtle depth of flavor.
- Blueberries: Add a burst of sweet-tart flavor and a beautiful color contrast. Using fresh blueberries ensures a vibrant, fresh taste.
Lemon Sugar Drizzle Ingredients
Here are the ingredients for your lemon cake drizzle.
- Salt: Balances the sweetness and enhances the overall flavor of the drizzle.
- Powdered Sugar: Provides the sweet base for the drizzle, dissolves easily, and gives a smooth consistency.
- Lemon Juice: Adds a tangy zing that complements the sweetness, infusing the drizzle with a refreshing lemon flavor.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
If you don't have blueberries in season or want to use another berry, you can switch out the blueberries and add any of the following to change up this recipe:
- Blackberries
- Raspberries
- Cherries
- Boysenberries
🔪How To Make Instant Pot Lemon Cake With Blueberries?
- Step 1: In a large mixing bowl, mix the Butter and Sugar to form a dry paste. Add the vanilla extract.
- Step 2: Add the Eggs and mix well, making sure the eggs are totally absorbed.
- Step 3: Add the All-Purpose Flour and Baking Powder.
- Step 4: Add the Lemon Zest and Blueberries. Mix the ingredients until all the berries are totally absorbed into your cake batter.
- Step 5: Prepare the cake tin by using some grease-proof paper to line the tin with butter or Margarine. This helps the cake slide out once the cooking cycle has been completed.
- Step 6: Place the inner pot inside the Instant Pot. Now add 2 cups of water to the inner pot. Then place a lower trivet with handles inside the main pot. Set the Instant Pot aside. Now pour your cake batter into the greased 7-8-inch wide cake Pan.
- Step 7: Cover the pan with foil or a paper towel. Place the pan inside the inner pot and on the trivet. Add the cake pan to the Instant Pot. Close the lid on the Instant Pot and set the valve on SEALING. Cook on high pressure for 40 minutes, followed by a natural release.
- Step 8: Be careful when you take the cake pan out of the Instant Pot, as it will be VERY hot. Let sit in the cake pan for 10 minutes. Once the cake has cooled, you can then drizzle it with any icing of your choice. Serve and enjoy.
👩🍳 Expert Tips
- Prepare the Batter Correctly: Cream butter and sugar until fluffy, then add eggs and lemon zest gradually. Gently fold in flour-coated blueberries to ensure even distribution and prevent sinking.
- Optimize Instant Pot Baking: Use a greased 7-inch cake pan that fits inside the pot. Cover with foil to protect from condensation, place on a trivet with water below, and steam under pressure to achieve a moist, evenly cooked cake.
💭 FAQs
Pressure cooker cakes are so easy to make and you don’t need an oven. Plus, they cook quickly which is great if you want a delicious cake in a hurry!
You will need a 7-inch Bundt Cake pan for this recipe. Any Bundt Cake pan larger than 7 inches will not fit in your Instant Pot.
You sure can! The Bundt cake works well but if you only have a springform pan you can make the cake in that.
Yes, you can. Frozen blueberries will work just as well in this recipe. Use the same amount of berries and make sure to thaw them properly before using.
Yes, you can use cream cheese icing instead of a lemon sugar drizzle. Simply mix together 4 ounces of cream cheese with ¼ cup of butter and 2-3 cups of powdered sugar. You can also add some lemon juice to flavor your icing if desired.
You don’t need boxed lemon cake mix for this recipe as we make the cake from scratch.
If the blueberry lemon cake is freshly baked and you plan to consume it within 1-2 days, store it at room temperature in an airtight container or covered with plastic wrap. For longer storage, especially in warmer climates, refrigerate the blueberry lemon cake. Place it in an airtight container or wrap it tightly to prevent it from drying out. Consume within 3-4 days.
Yes, wrap the whole cake or slices in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for 2-3 months.
Serving Suggestions
Lemon cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.
You can also serve it with fresh fruit like strawberries, blueberries, raspberries, or blackberries for an extra delicious treat. Here are a few more serving suggestions:
- Add Greek Yogurt: You could also try adding a few spoonful of Greek yogurt and some toasted nuts for added crunch and flavor.
- Add Honey or Syrup: Finally, a drizzle of honey or maple syrup will add a nice sweetness to the cake.
- Best Drinks for Lemon Cake: Nothing pairs better with a slice of lemon cake than a cup of hot tea or coffee.
If you’re looking for something to drink with your dessert, try pouring some sparkling water over ice and adding a splash of lemon juice.
🍜 Related Recipes
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Instant Pot Lemon and Blueberry Cake
Ingredients
- 2 cups All-Purpose Flour
- 1 ¼ cups Sugar
- 2 ½ teaspoon Baking Powder
- ¼ cup Butter
- ¾ cup Milk
- 2 Eggs
- 1 Lemon Zest
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 Cup Blueberries Fresh or defrosted Blueberries
- ⅓ Cup Powdered Icing Sugar
- 3 teaspoon Lemon Juice
Instructions
- In a large mixing bowl, mix the Butter and Sugar to form a dry paste. Add the vanilla extract.
- Add the Eggs and mix well, making sure the eggs are totally absorbed.
- Add the All-Purpose Flour and Baking Powder (If you have and know what Self Raising Flour is, you can use that instead).
- Add the Lemon Zest and Blueberries. Mix the ingredients until all the berries are totally absorbed into your cake batter.
- Prepare the cake tin by using some grease-proof paper to line the tin with butter or Margarine. This helps the cake slide out once the cooking cycle has been completed.
- First place the inner pot inside the Instant Pot. Now add 2 cups of water to the inner pot. Then place a lower trivet with handles inside the main pot. Set the Instant Pot aside.
- Now pour your cake batter into the greased 7-8 inches wide Cake Pan.
- Cover the pan with foil or a paper towel. Place the pan inside the inner pot and on the trivet.
- Add the cake pan to the Instant Pot. Close the lid on the Instant Pot and set the valve on SEALING.
- Press the CAKE BUTTON and bake it for 40 minutes. If You Do Not Have a Cake Button, Press Pressure Cook and Set for the same time using the high-pressure button.
- Once cooked follow a NPR natural pressure release.
- Be careful when you take the cake pan out of the Instant Pot, as it will be VERY hot. Use some tongs or wooden spoons to lift the cake tin out of the Instant Pot, then use oven gloves to avoid being scolded. Let sit in the cake pan for 10 minutes.
- Once the cake has cooled, you can then drizzle it with any icing of your choice.
Notes
Nutrition
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This looks and sounds delicious! Plus the recipe looks like one I could actually make!
Oh yum, this looks like my kind of cake. I just love lemons and blueberries so it's the perfect combo for me.
This looks so delicious! My Instapot doesn't have a cake button. What pressure should I use (my choices are low, medium, and high)? I'd love to be able to bake a cake without turning on the oven.
I love that I can makea cake in my instant pot. I will be making this cake.
Now this sounds absolutely delicious - I have to admit I didn't know you could do desserts in an instant pot!
This sounds like a great cake to make for a brunch or afternoon picnic!
I can’t wait to try this Instant Pot Lemon and Blueberry Cake. I love how easy it looks to make.
Good thing I have a Bundt cake pan, I'll just try this on my oven since I don't have an instant pot.
I am a very big fan of lemon. So when I stumble on recipe with it, I am definitely trying it
Looking good so appetizing. Looks delish! I want to try one. Can't wait to have this instant pot.
i'm a sucker for all lemon desserts. this looks amazing
Lemon and blueberry sound like a good combo. This recipe is a definite must-try.
I've never made a cake in the instant pot but this sounds awesome. WOuld love to try this recipe.
Blueberries and lemon sound like the perfect combination! What a great summertime recipe.
Instant pot lemon and blueberry cake looks delicious. Lemon and blueberry are wonderful combo.
Lemon and blueberries are so good together! Love the idea to make it in the Instant Pot!
Yum yum 😍 I love blueberries and this Instant Pot Lemon and blueberry cake looks so delicious 👌🏻 I'll have to give it a try someday soon!
I would love to have a slice of that cake right about now. It looks so good!
Never thought of adding blueberries to my lemon cake. This looks like a delicious combination. Will definitely try this soon
3/4 cup milk is listed in the ingredients and your directions do not mention what step it is added. Is this an error? I have NO idea what to do with it!! Please be clear or have someone proof your recipe first
Thank you for your input; I'll keep that in mind.
I'm at the point mentioned above! I followed the recipe and instructions and it calls for lemon juice, an extra teaspoon of vanilla (2 total) and 3/4 cup of milk. No mention of when all that goes in or if it is not added!? Well, lid is going on...no milk or lemon juice or additional vanilla added. Hope it turns out!