Recipes
Blueberry Lemon Poppy Cake
8 Servings
50 Minutes
INSTRUCTIONS
- Cover the bottom of a 7.5 inch (19 centimeter) pan with parchment paper and grease the sides. Set aside.
- You can use the Instant Pot removable round bake pan for this.
- In a medium-sized bowl, combine the dry ingredients. Set aside.
- In a small bowl, mix the wet ingredients (except for the blueberries) and pour into the bowl of dry ingredients, mixing until a homogeneous batter is obtained.
- Add the blueberries and incorporate them.
- Pour the batter into the prepped pan. Set aside.
- Place the stainless steel inner pot inside the Instant Pot®, add 2 cups water, insert the rack, and place the pan on top.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 25 Minutes.
- Once the time is up, let the steam release naturally. Once all the pressure has been released, press Cancel, open the lid and remove the pan. Let rest for 5 Minutes so that any moisture on top can be absorbed. Unmold and serve (it is very yummy with a bit of sweetened plain yogurt mixed with lemon zest, or with blueberry jam).
- Store refrigerated in an airtight container for up to 4 Days.
Notes
Notes: To make this recipe egg-free, the two eggs can be substituted for 1 banana.
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About the chef
Augusta Quiñones
Augusta Quiñones is passionate about creating simple, nutritious, and delicious recipes that focus on using 10 ingredients or fewer and are ready in under 30 minutes. Driven by her own health journey, she transformed her diet to avoid processed foods and embrace fresh, whole ingredients, discovering a world of new flavors and textures. Quiñones believes in the profound impact food has on both our health and the environment, and she loves sharing her recipes, which are secretly healthy yet always satisfying. Her cooking philosophy centers around making wholesome eating accessible, enjoyable, and flavorful.
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