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Instant Pot Blueberry Poppy Seed Cake
Instant Pot Blueberry Poppy Seed Cake is a delicious lemon poppy seed cake with a blueberry filling drizzled with powdered sugar glaze.
Course
Breakfast, Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Servings
6
servings
Calories
278
kcal
Author
Tina
Ingredients
Filling
¾
cup
blueberries
2
tablespoon
sugar
1
teaspoon
flour
⅛
teaspoon
nutmeg
Cake Batter
⅓
cup
sugar
¼
cup
butter
1
teaspoon
grated lemon peel
1
egg
1
cup
flour
1
tablespoon
poppy seeds
¼
teaspoon
baking soda
⅛
tsp
salt
¼
cup
sour cream
Glaze
⅓
cup
powdered sugar
1
teaspoon
milk
or enough to get to drizzle consistency
Instructions
Filling
Combine all the ingredients in the filling group, and toss to combine. Set aside.
Cake Batter
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.
Nutrition
Serving:
1
serving
|
Calories:
278
kcal
|
Carbohydrates:
41
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
53
mg
|
Sodium:
188
mg
|
Potassium:
71
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
346
IU
|
Vitamin C:
2
mg
|
Calcium:
42
mg
|
Iron:
1
mg