Blueberry Cinnamon Coffee Cake

By: 6 Ingredients or Less Cookbook by Ivy Manning

Blueberry Cinnamon Coffee Cake
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Tasty Tip: If you have it handy, add 1 1/2 teaspoons; vanilla extract to the cake batter for a
richer flavor."]
cuisine icon Keywords
1-2 hours, 6 servings, bisquik, blueberries, blueberry cinnamon cake, blueberry coffee cake, brown sugar, canola oil, cinnamon, coffee cake, coffee cake recipe, contributed, cook 40 min, dessert, easy, egg, instant pot, instant pot cake, instant pot cake recipe, instant pot coffee cake, instant pot coffee cake recipe, instant pot dessert, instant pot dessert recipe, milk, modern, prep 10 min, pressure cook

prep icon Prep Time
10 min
cook icon Cook Time
40 min

serving icon Servings
6 servings
Ingredients
  • 1/4 cup bisquik
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 tbsp canola oil
  • 2 cups bisquik
  • 1/4 cup brown sugar
  • 2/3 cup milk
  • 1 egg
  • 1 cup blueberries
Instructions
  • Spray an 8-inch springform pan that will fit into the InstantPot with cooking spray. Set a tall trivet in the pot and add 1 1/2 cups hot water. (The trivet should sit high enough in the pot so that the bottom of the cake pan does not touch the water; a trivet with 2-inch-high legs is ideal.)
  • Make the streusel topping: In a medium bowl, mix the toppingingredients together; set aside.
  • Make the cake: In a large bowl, whisk together the Bisquick andbrown sugar. In a small bowl or measuring cup, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and stir until there are no traces of flour. (Do not overmix; it’s okay if there are a few small lumps.)
  • Scrape the batter into the prepared pan. Sprinkle theblueberries and then the streusel over the top. Place the cake,uncovered, on the trivet in the pot. Lock on the lid, select thePRESSURE COOK function, and adjust to HIGH pressure for 40 minutes.Make sure the steam valve is in the “Sealing” position.
  • When the cooking time is up, quick-release the pressure. Testthe cake with a butter knife; it should come out mostly clean with a few moist crumbs when inserted in the center of the cake. The top of the cake may look a bit moist; this is fine. Remove the pan from the Instant Pot with tongs. Run a sharp knife around the sides of the pan, then unlock and release the sides of the pan. Let the cake stand for 10 minutes. Serve warm.
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