Blueberry Cake
Equipment
Ingredients
- 1¼ 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
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