1-2 hours6 servingsAmerican

Blueberry Cinnamon Coffee Cake

By Ivy Manning

6 servings

1-2 hours

Easy

Recipe Details

Course: Desserts

Difficulty: Easy

Prep Time: 10 min

Cook Time: 40 min

Total Time: 1-2 hours

Cooking Technique: Pressure Cook

Cuisine: American

Yield: 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

This moist breakfast treat comes together quickly thanks to Bisquick baking mix, which has all the leavening mixed into it. Blueberries are a favorite in my family, but you can also use fresh or frozen raspberries or blackberries, if you prefer.

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.

Notes

Tasty Tip: If you have it handy, add 1 1/2 teaspoons; vanilla extract to the cake batter for a
richer flavor.

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About the chef

Ivy Manning

Ivy Manning is a Portland, Oregon-based food and travel writer and author of 10 cookbooks including her most recent title, Tacos A to Z- A Delicious Guide To Inauthentic Tacos (West Margin Press, 2023). Her work regularly appears in Cooking Light, Clean Eating, Eating Well, Better Homes & Gardens, and The Kitchn.com. She is a regular contributor to lifestyle brands like Fitbit, My Fitness Pal and The Spruce Eats. After receiving a Bachelor of Arts in English from the University of Wisconsin-Madison, Manning attended Western Culinary Institute in Portland, Oregon, followed by an externship at the award-winning Paley’s Place restaurant, stints at some of Portland’s best restaurants, and stages in Barbaresco, Italy and Chiang Mai, Thailand. She held the position of Salud Cooking School director at Whole Foods Market in Portland for several years and currently teaches classes at Bob’s Red Mill. Manning lives in a sweet bungalow in Portland, Oregon with her vegetarian husband Gregor, and her rescued Whippets, Astor and Remy. When she’s not in the kitchen, she’s traveling the world to eat, working with the nonprofit Les Dames D’Escoffier Portland, hanging out in international food markets, or doing yoga with goats.

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