Blueberry Cinnamon Coffee Cake


  • 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
  • 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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