Pressure Cooker Blackberry Almond Breakfast Cake

Pressure Cooker Blackberry Breakfast Cake is whole grain and full of protein for a perfect start to your day

5 from 11 reviews

Pressure Cooker Blackberry Almond Breakfast Cake is the perfect high protein, whole grain way to start your day!


  • 6 eggs
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • 3 cups greek yogurt
  • 1 teaspoon almond extract (or 1 tablespoon of homemade almond extract)
  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup fresh blackberries (can substitute with thawed frozen blackberries)
  • 2 teaspoons cornstarch
  • 3 tablespoons sliced almonds


  1. Lightly grease an 8 inch springform pan and heating core with nonstick cooking spray (directions for cooking without a heating core below).
  2. Beat together the eggs and sugar until smooth. Add the melted butter, yogurt, and almond extract and whisk until well combined.
  3. In a separate bowl, whisk together the flour, salt, and baking powder.  Combine with the egg mixture.  Pour half of the batter in the prepared pan and heating core (fill heating core half way).  Sprinkle evenly with blackberries.  Sprinkle blackberries with cornstarch.  Carefully pour remaining batter over the blackberries.  Sprinkle top of the cake with almonds.
  4. Add 1 cup of water to the pressure cooker pot and place a trivet inside.
  5. Optional: Make a tinfoil sling by folding a long piece of foil into thirds. Place cake pan on top and use this to lower the cake onto the trivet.  This will make for easy removal once the cake is done.
  6. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 45 minutes.
  7. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
  8. Remove pan from pressure cooker using the tinfoil sling and place on a cooling rack.
  9. Optional:  Sprinkle with turbinado sugar and place under the oven broiler for 2-3 minutes.
  10. Carefully remove the springform ring.
  11. Serve warm as is or with a drizzle of maple syrup.


  • Without a heating core, add 10-15 minutes of cook time
  • To make this easy to throw together in the mornings, I prep my wet ingredients and place it in the fridge.  Then I bag my dry ingredients.  In the morning I just dump the dry into the wet, whisk it up, and it’s ready to go!

Keywords: instant pot cake, instant pot breakfast, fruit cake, make ahead