Blueberry Almond Mason Jar Cakes

By: The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

Blueberries are one of the most antioxidant-filled foods on the planet. Their deep blue color signifies the presence of powerful phytonutrients that help your body reduce damage from free radicals. All of that in a delicious fruit package! Here the blueberries are a juicy addition to these delicious Mason jar cakes.

Cuisine

Modern

Course

Dessert

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4 servings, almond flour, baking powder, blueberries, contributed, cook 15 min, dessert, dessert recipe, easy, erythritol, instant pot cake, instant pot cake recipe, instant pot dessert, instant pot dessert recipe, large eggs, modern, prep 5 min, pressure cook, pressure cooker recipes, pure vanilla extract, salt, sliced almonds, The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

Prep Time

5 min

Cook Time

15 min

Servings

4 servings

Ingredients

4 large eggs
2 tsp pure vanilla extract
1 1/3 cups almond flour
1/4 cup erythritol
1 tsp baking powder
1/4 tsp salt
1 cup blueberries
1/4 cup sliced almonds

Instructions

In a medium bowl, whisk the eggs and vanilla. Add the flour, erythritol, baking powder, and salt, and stir to combine. Fold in the blueberries.
Spray four (6-ounce) glass Mason jars with cooking oil. Divide the batter into the jars, top each jar with some of the almonds, and cover them with aluminum foil.
Pour 1 cup
Press the Manual or Pressure Cook button and adjust the time to 15 minutes.
When the timer beeps, quick-release pressure until float valve drops and then unlock lid.
Carefully remove the Mason jars from the inner pot and allow to cool before serving.

Notes