Instant Pot Blueberry Poppy Seed Cake is a delicious lemon poppy seed cake with a blueberry filling drizzled with powdered sugar glaze.
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Breakfast versus Brunch
Breakfast is a daily ritual but brunch is typically reserved for the weekend. A hybrid of breakfast and lunch which means you can have sweet and savory dishes to enjoy. Brunch is a special bit of time to relax and enjoy yourself!
This blueberry poppy seed cake is perfect for serving at brunch. It's long been a family favorite, and I've been making it for years in the oven but decided to convert it over to the Instant Pot. This recipe has been adapted from a Pillsbury Bake Off Grand Prize Recipe winner. The original recipe can be found over at Pillsbury.
Prepping the filling and cake
In a small mixing bowl combine the blueberries, sugar, flour, and nutmeg. Toss the ingredients together and then set aside.
In a large mixing bowl combine the sugar, butter, grated lemon peel, egg, flour, poppy seeds, baking soda, salt, and sour cream. Combine together with a mixer.
Once combined put into a greased springform pan. Start by putting the batter in the middle and spreading out then up the sides of the pan. The center should be lower than the sides so the filling can be put inside.
Add the filling to the center of the cake. Wrap the cake in foil on the top and bottom.
I used an Instant Pot 6-Quart Duo to cook this brunch cake. Put 1 ½ cups of water into the liner, and insert the cake on the rack. Cook on high pressure (normal) for 50 minutes and follow with a 10 minute natural pressure release.
Allow the cake to cool completely on a wire rack. Once cooled remove from springform pan. For the glaze, combine ⅓ cup of powdered sugar and a teaspoon or two of milk. Or just enough milk to combine and allow you to drizzle on the cake.
Can I make this ahead?
Yes, this can be made a day ahead and still taste fresh the next day. You can also make the filling and the cake batter the night before. Store them seperately, and then proceed with the recipe in the morning.
Serve immediately, or store in an airtight container for up to three days.
Instant Pot Blueberry Poppy Seed Cake
- ¾ cup blueberries
- 2 tbsp sugar
- 1 tsp flour
- ⅛ tsp nutmeg
- ⅓ cup sugar
- ¼ cup butter
- 1 tsp grated lemon peel
- 1 egg
- 1 cup flour
- 1 tbsp poppy seeds
- ¼ tsp baking soda
- ⅛ tsp salt
- ¼ cup sour cream
- ⅓ cup powdered sugar
- 1 tsp milk or enough to get to drizzle consistency
- Combine all the ingredients in the filling group, and toss to combine. Set aside.
- Combine all the ingredients in the cake batter group with a mixer.
Cooking the Cake
- Add cake batter to a greased spring form pan. Spread out from the center, and up the sides of the pan. The center should be lower than the sides.
- Add the prepared blueberry filling to the cake.
- Cover the top and bottom of the pan with foil.
- Add 1 ½ cups of water to the inner liner. Insert the cake with the rack into the cooker.
- Cook on high pressure (normal) for 50 minutes and follow with a 10 minute natural pressure release.
- Cool completely and then remove from the pan.
- Mix together the powdered sugar and milk. Drizzle on cake.
- Serve immediately, or store in an airtight container for up to three days.
- Can be made the night before in full. Or the batter and filling can be made then stored separately the night before then cooked.