Blueberry Pancake-Mix Cake
By :Bruce Weinstein & Mark Scarbrough
instant pot recipes, instant pot breakfast
Think of this breakfast cake as an Instant Pot coffee cake made with pancake mix. While it might be tempting to make the cake the night before and save it for breakfast, the consistency turns gummy once the cake cools. (All that steam in the pot has to go somewhere — unfortunately, right into the cake’s crumb!) We kept the cake from being cloying by letting the sugar in the pancake mix handle the sweetening. The cake slices can then handle a drizzle of maple syrup or a slather of strawberry jam.
instant pot recipes, instant pot breakfast
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Cook Time 55 minutes
Passive Time 15 minutes
Servings
4-6 servings
Ingredients
  • 3 cups Water
  • baking spray
  • 2 cups regular pancake mix (vegan if necessary)
  • 1/4 cup vegetable canola, or other neutral-flavored oil
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 cup fresh blueberries (do not use frozen even if thawed)
Cook Time 55 minutes
Passive Time 15 minutes
Servings
4-6 servings
Ingredients
  • 3 cups Water
  • baking spray
  • 2 cups regular pancake mix (vegan if necessary)
  • 1/4 cup vegetable canola, or other neutral-flavored oil
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 cup fresh blueberries (do not use frozen even if thawed)
instant pot recipes, instant pot breakfast
Votes: 0
Rating: 0
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Instructions
  1. Pour 1 1/2 cups water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Set a pressure-safe rack or trivet in the insert. Lightly coat the inside of a 7-inch springform pan with baking spray, taking care to get the spray mixture along the seam between the sides and bottom of the pan.
  2. Whisk the pancake mix, oil, vanilla, cinnamon, and the remaining 1 1/2 cups water in a large bowl until very smooth. Add the blueberries. To avoid mashing them, fold them in with a rubber spatula.
  3. Pour the batter into the prepared pan; smooth the top with the spatula. Do not cover the pan. Put it on the rack and lock the lid on the pot.
  4. Set the pot for Pressure Cook/Manual on High Pressure for 40 minutes.
  5. When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 12 minutes. Unlatch the lid and open the pot. Use hot pads or baking mitts to transfer the (hot!) springform pan to a nearby wire rack. Cool for 15 minutes, then unlatch the pan’s ring side and remove it. Cut the cake into wedges to serve.
Recipe Notes

Beyond
• For a richer cake, substitute 1 1/2 cups whole milk for the water in the batter.
• Put canned blueberry pie filling in a microwave-safe bowl and warm in a microwave on HIGH in 10-second bursts, stirring after each. Spread the filling on a plate and set a slice of cake on top. Dust with confectioners’ sugar to go all out.

Other Pots
• Because of the size of the pan and complicated baking ratios, this recipe is not easily adapted for a 3-quart Instant Pot.
• For a 10-quart Instant Pot, you must increase the amount of water in the insert to 2 1/2 cups while otherwise completing the recipe as stated (including using the stated 1 1/2 cups water in the batter).

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