Name: Blueberry Almond Mason Jar Cakes
Prep time: 5 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 4 large eggs; 2 tsp pure vanilla extract; 1 1/3 cups almond flour; 1/4 cup erythritol; 1 tsp baking powder; 1/4 tsp salt; 1 cup blueberries; 1/4 cup sliced almonds

Blueberry Almond Mason Jar Cakes

By :The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

instant pot dessert recipe, instant pot, instant pot Mason jar recipes, instant pot blueberry recipes

Blueberries are one of the most antioxidant-filled foods on the planet. Their deep blue color signifies the presence of powerful phytonutrients that help your body reduce damage from free radicals. All of that in a delicious fruit package! Here the blueberries are a juicy addition to these delicious Mason jar cakes.

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert

Duration

15-30 min

Cooking Technique

Pressure Cook

Main Ingredient

Almond Flour, Almonds, Blueberries, Eggs

Keyword

dessert, dessert recipe, instant pot cake, instant pot cake recipe, instant pot dessert, instant pot dessert recipe, pressure cooker recipes

Prep Time

5 minutes

Cook Time

15 minutes

Servings

4 servings

Ingredients

4 large eggs
2 tsp pure vanilla extract
1 1/3 cups almond flour
1/4 cup erythritol
1 tsp baking powder
1/4 tsp salt
1 cup blueberries
1/4 cup sliced almonds

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert

Duration

15-30 min

Cooking Technique

Pressure Cook

Main Ingredient

Almond Flour, Almonds, Blueberries, Eggs

Keyword

dessert, dessert recipe, instant pot cake, instant pot cake recipe, instant pot dessert, instant pot dessert recipe, pressure cooker recipes

Prep Time

5 minutes

Cook Time

15 minutes

Servings

4 servings

Ingredients

4 large eggs
2 tsp pure vanilla extract
1 1/3 cups almond flour
1/4 cup erythritol
1 tsp baking powder
1/4 tsp salt
1 cup blueberries
1/4 cup sliced almonds

Instructions

In a medium bowl, whisk the eggs and vanilla. Add the flour, erythritol, baking powder, and salt, and stir to combine. Fold in the blueberries.
Spray four (6-ounce) glass Mason jars with cooking oil. Divide the batter into the jars, top each jar with some of the almonds, and cover them with aluminum foil.
Pour 1 cup
Press the Manual or Pressure Cook button and adjust the time to 15 minutes.
When the timer beeps, quick-release pressure until float valve drops and then unlock lid.
Carefully remove the Mason jars from the inner pot and allow to cool before serving.

Recipe Notes

The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

175 anti-inflammatory diet recipes to make for the hottest kitchen appliance—the Instant Pot®—for those who want fast, delicious meals the whole family will love. Chronic inflammation is a major health risk and can wreak havoc on your body, contributing to many types of diseases. But preventing and/or reducing inflammation doesn’t have to be an overwhelming challenge. Diet—particularly one high in processed, fatty, and sugary foods—is one of the main causes of chronic inflammation, but by introducing anti-inflammatory meals into your diet, you can reduce inflammation and enjoy a healthier lifestyle. The Instant Pot can be used to create healthy anti-inflammatory meals that are quick, easy, and most importantly delicious. With 175 recipes and photographs throughout, this cookbook is perfect for those who follow an anti-inflammatory diet. Whether you are new to the Instant Pot or an expert, this easy-to-understand cookbook takes you step-by-step through exactly how the Instant Pot works and offers simple recipes that anyone can follow. The “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book shows you how to make satisfying, whole-food dishes from breakfast to dinner and from snacks to dessert. Discover how quick and easy it is to follow the anti-inflammatory diet using everyone’s favorite cooking appliance. This cookbook makes creating healthy recipes in your Instant Pot easier than ever! Maryea Flaherty is the blogger behind Happy Healthy Mama, a healthy lifestyle blog that inspires others to live their healthiest life. She's been blogging since 2010 and her work has been featured on Self, BuzzFeed, Greatist, Foodgawker, Tastespotting, Finding Vegan, and in Low Sugar Living magazine. She is the author of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book and Anti-Inflammatory Drinks for Health.

All recipes by : The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

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7 replies

Dale Whitney says:
November 30, 2019 at 12:20 pm

I notice number 3 in the instructions says pour 1 cup. 1 cup of what. I take it that it is water the recipe is calling for in the bottom of the Instant Pot with the rack on top before you put the jars of cake in. Also I was wondering just what is erythritol?
Dianna Luther says:
December 2, 2019 at 1:55 am

I don’t know about the 1 cup but erythritol is a natural sweetener that can be purchased at a health food store like Sprouts or Whole Foods.
Zira says:
December 30, 2019 at 4:57 am

Just wondering, if we don’t want to use chemicals or fake sugar in our recipes, will this recipe work with natural sugar as well?
Geri says:
July 15, 2020 at 7:05 pm

Hi, I don’t understand step 3 “pour 1 cup” for the blueberry almond mason jar cakes. Do you add water to steam?
Marla says:
December 14, 2020 at 9:37 am

Thank you!
You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here is a link to the group – http://bit.ly/33CmKvM
Burkholder says:
February 8, 2022 at 2:11 am

Just not for me. I can see why some would like it though.
Susan says:
March 18, 2022 at 1:33 am

Thank you very much for this wonderful dish idea! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K