Create a delicious Lemon Blueberry Cake Recipe complete with a cream cheese layer and delicious crumb topping all in your Instant Pot or pressure cooker! A delicious light dessert that is beautiful and easy to assemble! #instantpotrecipe #pressurecookerrecipe #lemonblueberrycakerecipe #lemonblueberrycrumbcake
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Pressure Cooker Lemon Blueberry Cake Recipe

Ingredients

  • Crumb topping Ingredients:
  • 1/2 C unsalted sweet cream butter melted
  • 1 1/2 C flour leveled
  • 3/4 C light brown sugar packed
  • 1 tsp vanilla
  • Lemon cake ingredients:
  • 1/4 C unsalted sweet cream butter melted
  • 1/4 C canola oil
  • 1 C sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure lemon extract
  • 1 C full-fat sour cream
  • 2 large lemons zested and juiced
  • 2 C flour leveled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • Cream cheese filling ingredients:
  • 1 8 oz package of cream cheese softened
  • 1/4 C sugar
  • 1 large egg
  • 1 large lemon zested
  • 1 C fresh Blueberries

Instructions

  • Preheat oven to 350 degrees and line a 9 inch 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