Blueberry Lemon Poppy Cake
Fudge Brownie
| By : |
Lawyer, cook at heart and creator of the (secretly) healthy recipe blog The Simple Life.
| Servings |
8 Servings
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Ingredients
Wet ingredients:
- ½ cup ( 113 g) butter at room temperature
- 1 cup sugar
- 2 eggs
- 1 tbsp vanilla extract
Dry ingredients:
- ¾ cup all-purpose flour
- ½ cup bitter cocoa powder
- ½ tsp baking powder
- ½ tsp salt
For baking:
- 2 cups Water
- To serve (optional)
- sweetened plain yogurt or whipped cream to taste
Ingredients
Wet ingredients:
Dry ingredients:
For baking:
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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. - In a large bowl, beat the butter until creamy. Add the sugar and mix until the mixture is pale and airy. Incorporate the eggs one by one, mixing well. Set aside.
- In a medium-sized bowl, combine the dry ingredients.
- Add the dry ingredients to the bowl of wet ingredients, mixing until a homogeneous mixture is obtained.
- Pour the batter into the prepped pan. Cover with aluminum foil and 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, on pressure level High, and set time to 50 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.
- Store refrigerated in an airtight container for up to 4 days.
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