Blueberry Lemon Poppy Cake


  • 2 cups whole oats
  • ⅓ cup oat flour
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • ½ tsp salt
  • 1½ cups milk cow’s or plant-based
  • ⅓ cup honey or palm honey or maple syrup
  • ¼ cup lemon juice
  • 2 lemons, their zest
  • 2 eggs see notes for egg-free option
  • 2 tbsp neutral oil
  • 1 tbsp vanilla extract
  • 1½ cups blueberries, fresh or frozen
  • Sweetened plain yogurt mixed with lemon zest or blueberry jam, to taste
  • 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.
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