Blueberry Cake

Blueberry Cake

Blueberry Cake

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Prep Time 5 minutes
Pressure Cooking Time 23 minutes
Total Time 28 minutes
Course Breakfast, Dessert
Cuisine American
Diet Vegetarian
Servings 6
Calories 284 kcal

Ingredients
 
 

  • cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ¾ cups milk
  • 1/3 cup butter softened
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • Cooking spray

Instructions
 

  • Grease a baking dish with cooking spray and set aside.
  • Place the blueberries in a bowl and sprinkle with 1 tablespoon of flour. Gently stir to coat the blueberries in the flour and set aside.
  • Sift the flour, sugar, and baking powder into a large bowl, then whisk to mix.
  • Add the milk, butter, and vanilla extract and mix well. Fold in the blueberries until evenly distributed.
  • Pour the mixture into the prepared baking dish. Cover the dish with a paper towel and then tightly cover with aluminum foil.
  • Add 1½ cups of water to the removable cooking pot. Place the baking dish on a trivet or cooking rack and lower into the cooking pot.
  • Close and lock the lid. Pressure cook on HIGH for 23 minutes.
  • Once the cooking time is done, turn off the cooker and let the pressure naturally release (this will take around 10-15 minutes).
  • Once the pressure is released, open the lid and carefully remove the baking dish.
  • Remove the aluminum foil and paper towel, let the cake cool for about 10 minutes before removing from the baking dish.

Nutrition

Calories: 284kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 31mgSodium: 235mgPotassium: 97mgFiber: 1gSugar: 21gVitamin A: 378IUVitamin C: 2mgCalcium: 125mgIron: 1mg
Food Group Fruits, Rice, Pasta & Grains
Keyword Easy
Cooking Method Pressure Cooking
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