Instant Pot Blueberry Breakfast Cake with Honey Lemon Yogurt Sauce

blueberry breakfast cake on a white plate with yogurt sauce

3.6 from 10 reviews

Healthy, whole grain Breakfast Cake to keep you fueled and focused all day long!


  • 5 eggs
  • ¼ cup sugar (coconut sugar also works well)
  • 2 tablespoons melted butter
  • 1 ½ cups 0% or 2% greek yogurt 
  • zest of 1 lemon
  • 2 teaspoons vanilla extract
  • 1 1/4 cups whole wheat pastry flour or white whole wheat flour
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • 1 cup fresh blueberries
  • 1 tablespoon white whole wheat flour

For the Honey Lemon Sauce

  • ½ cup greek yogurt
  • ¼ cup honey
  • 2 teaspoons fresh lemon juice


  1. Lightly grease a 7 inch springform pan with nonstick cooking spray.
  2. In a large bowl, whisk together the eggs and sugar until smooth.  Add the butter, yogurt, lemon zest, and vanilla; whisk until well combined.
  3. In a separate bowl, whisk together the flour, salt, and baking powder.  Combine with egg mixture and stir just until combined – do not overmix! 
  4. Pour the batter into the prepared pan and smooth the top.
  5. Place blueberries in a small bowl and toss with 1 tablespoon of flour to lightly coat.  Use a slotted spoon to place them on top of the batter, letting excess flour remain in the bowl.  Use a knife to just barely fold blueberries into the batter until they are covered.  This will prevent all of them from sinking to the bottom of the cake while it cooks.  
  6. Add 1 cup of water to the pressure cooker pot and place a trivet inside.  Carefully set the springform pan on the trivet.  Alternatively, use a silicone sling as pictured in the step by step collage above.
  7. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 40 minutes.
  8. While the cake cooks, prepare the Honey Lemon Sauce: Whisk ingredients together until smooth.  Set aside.  
  9. When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.  
  10. Remove pan from pressure cooker.  Carefully remove the springform ring.  If it is sticking, run a knife around the edges of the cake to loosen.
  11. Serve warm with a spoonful of Honey Lemon Sauce.


  • Tossing the blueberries with flour will help keep all of them from sinking to the bottom.
  • Frozen blueberries slow down the cooking process of this cake and seem to make it a bit denser.  If using frozen, add 5 minutes cook time. 
  • For a fancy touch, after the cake is cooked, sprinkle it with turbinado sugar and place under the broiler until caramelized. 
  • To speed things up in the morning, mix all the wet ingredients in a bowl the night before, cover and refrigerate.  Place dry ingredients in a quart size resealable bag.  In the morning, dump dry ingredients into the wet, mix, and then stir in blueberries.
  • Note:  Cook time can vary depending on pressure cooker model and elevation.  If the cake is underdone, cook it for another 5 – 10 minutes and make a note for the next time you make it.

Keywords: Instant Pot Breakfast, Breakfast Cake, Blueberry Cake