Blueberry Cinnamon Coffee Cake
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.
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
For the streusel topping
  • 1/4 cup bisquik
  • 1/4cup brown sugarlighty packed
  • 1/2tsp cinnamonground
  • 2tbsp canola oil
For the cake
  • 2cups bisquik
  • 1/4cup brown sugarlightly packed
  • 2/3 cup milk
  • 1 eggbeaten
  • 1cup blueberriesfrozen
  1. Spray an 8-inch springform pan that will fit into the Instant Pot 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.)
  2. Make the streusel topping: In a medium bowl, mix the topping ingredients together; set aside.
  3. Make the cake: In a large bowl, whisk together the Bisquick and brown 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.)
  4. Scrape the batter into the prepared pan. Sprinkle the blueberries and then the streusel over the top. Place the cake, uncovered, on the trivet in the pot. Lock on the lid, select the PRESSURE COOK function, and adjust to HIGH pressure for 40 minutes. Make sure the steam valve is in the “Sealing” position.
  5. When the cooking time is up, quick-release the pressure. Test the 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.
Recipe Notes

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