Table of Contents
- Key Takeaways
- Why I Love This Blueberry Lemon Cake
- How Instant Pot Desserts Make Baking Easier
- The Magic Behind This Dessert Recipe
- Perfect for Any Occasion or Season
- Tips from Betty’s Kitchen
- Final Thoughts on This Sweet Treat
Key Takeaways
If you’re craving an easy yet show-stopping dessert recipe, this Instant Pot Blueberry Lemon Cake is your answer. Bursting with fresh blueberries, zesty lemon, and moist texture, it’s a foolproof treat using your favorite pressure cooker. It’s quick, it’s delicious, and it’s made with love from Betty at Betty Cooks.
Why I Love This Blueberry Lemon Cake
There’s something so comforting about the fresh, vibrant taste of a dessert recipe made with real fruit and citrus zest. This Instant Pot Blueberry Lemon Cake is a warm-weather dream, but honestly? I enjoy it all year long. It’s moist, bright, and brings that sunshine feeling to your table with minimal effort.
How Instant Pot Desserts Make Baking Easier
Instant Pot desserts like this one eliminate the guesswork of oven baking. No worrying about overbaking or drying out your cake. The steam from the pot locks in the moisture, giving you a perfectly fluffy texture every single time. That’s why this dessert recipe has quickly become one of my favorites for quick and easy recipes that never fail to impress.
The Magic Behind This Dessert Recipe
The key to this sweet easy recipe lies in balancing flavors. The tart lemon juice and zest cut through the sweetness, while the juicy blueberries add natural bursts of flavor. It’s the perfect blend of tangy and sweet, making it a food receipt easy recipe that’s also beautifully simple to prepare.
Perfect for Any Occasion or Season
Whether you’re celebrating a summer picnic, hosting a spring brunch, or simply need a delightful treat on a cozy evening, this Instant Pot Blueberry Lemon Cake fits the bill. It’s one of those recipes for dinner parties or lazy Sundays when you want something sweet but don’t want to spend hours in the kitchen. And yes, it makes a great air fryer desserts easy recipe alternative—just as delightful!
Tips from Betty’s Kitchen
From Betty Cooks to your home, here’s a tip: use fresh blueberries when in season and zest your lemon right before mixing to lock in those essential oils. And remember, this dessert recipe doesn’t need any fancy frosting or toppings—it shines in its simplicity. But a dusting of powdered sugar never hurts!
Final Thoughts on This Sweet Treat
This Instant Pot Blueberry Lemon Cake isn’t just another dessert recipe—it’s a keeper. It checks all the boxes for sweet easy recipes that your family will request again and again. And if you haven’t tried a pressure-cooked cake yet, this is the perfect introduction. Try it once, and you’ll be hooked. For more delights like this, visit Betty Cooks for everyday inspiration.
Instant Pot Blueberry Lemon Cake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup plain Greek yogurt
- 1/4 cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/4 cup oil (vegetable or canola)
- 1/2 tsp vanilla extract
- 1 large egg
- 1 cup fresh or frozen blueberries
- 1 cup water (for Instant Pot)
Instructions
- Grease and line a 6-inch springform pan with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix yogurt, milk, lemon juice, zest, oil, vanilla, and egg until well combined.
- Fold wet ingredients into dry ingredients until just combined. Do not overmix.
- Gently fold in blueberries.
- Pour the batter into the prepared pan and cover with aluminum foil.
- Add 1 cup of water to the Instant Pot and place the trivet inside.
- Place the pan on the trivet, seal the lid, and cook on Manual/Pressure Cook for 35 minutes.
- Let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
- Carefully remove the pan and let the cake cool before serving.
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