When you think of fruit combinations, lemon and blueberry go together perfectly. This Pressure Cooker Lemon Blueberry Cake Recipe is a fabulous option that combines two of my favorite foods in one place. With the addition of a lovely crumble on top, it makes a great coffee cake to serve to guests or a special breakfast treat for yourself!
As much as I would love to eat this every day for breakfast…I know I can not. But I do eat these Lemon Blueberry Muffins every day. Yep! And they are so good. They are also lower in carbs and gluten free…love them!
Another blueberry favorite is this blueberry recipe is this gluten free Blueberry Bread with Raspberries!
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Lemon Blueberry Cake Recipe
This recipe takes a bit of time to prepare but is well worth the effort to create. We use a 6-Quart Instant Pot to cook this cake, but you can use any brand of electric pressure cooker. Simply adjust the controls as needed to achieve this luxurious and bright blueberry cake recipe.
Take note that we call for fresh lemons in this recipe versus using a bottled lemon juice. This really does change the flavor and make it much lighter and brighter. If in a pinch, you can use bottled lemon juice and skip the zest, but we have to admit it is much better as listed. The same goes for using fresh blueberries instead of frozen. You’ll get similar flavors, but fresh won’t bleed into the color of the lemon cake. So, if you want yellow instead of purple cake, go for fresh blueberries for this recipe.
Ingredients for Lemon Blueberry Cake Recipe are listed in the printable recipe below.
Directions for Lemon Blueberry Cake Recipe
Crumb Topping Instructions:
Preheat oven to 350 degrees and line a 9in springform pan with parchment paper and spray with Pam baking spray. Set aside
Using a large mixing bowl, combine the melted butter, flour, sugar, and vanilla and mix until crumbly
Cover and set aside.
Lemon Cake instructions:
Using a medium bowl, combine the flour, baking powder, baking soda, and sea salt. Set aside
Using a standing mixer, combine together the butter, oil, sugar, eggs, vanilla, sour cream and lemon zest and juice and mix until combined.
Gradually mix in the flour mixture until combined, set aside
Blueberry Cheesecake filling instructions:
Using a standing mixer, cream together cream cheese, sugar, eggs, and lemon zest until combined and smooth.
Directions to building the cake:
Using 2/3 of the cake batter, pour the cake batter into the springform pan.
Spread the cream cheese mixture into the center of the cake batter
Sprinkle with the Blueberries
Pour the remaining cake batter onto the top of the Blueberries
Top the crumb mixture
Bake for 75 minutes
Making this pressure cooker version of the Lemon Blueberry Cake Recipe is a great way to keep the house cooler in warmer months. It’s an ideal option for birthday parties, events, potlucks, and of course, just to treat yourself to something delicious and special for an after dinner treat!
Don’t miss our other favorite Cake Recipes!
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