Blueberry Lemon Poppy Cake
Blueberry Lemon Poppy Cake
| By : |
| Servings |
8 Servings
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Ingredients
Dry ingredients:
- 2 cups whole oats
- ⅓ cup oat flour
- 1 tbsp poppy seeds
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 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
To serve optional :
- Sweetened plain yogurt mixed with lemon zest or blueberry jam, to taste
Ingredients
Dry ingredients:
Wet Ingredients:
To serve optional :
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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.
Recipe Notes
Notes: To make this recipe egg-free, the two eggs can be substituted for 1 banana.
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