These Instant Pot Blueberry Breakfast Cakes prove the old saying that great things come in small packages.
– eggs – sugar – melted butter – greek yogurt – vanilla extract – whole wheat pastry flour – baking powder – salt – blueberries – flour – Optional: Vanilla Cashew Cream
Whisk together the eggs and sugar until smooth. Add the butter, yogurt, and vanilla until well combined.
In a separate bowl, whisk together the flour, salt, and baking powder. Combine with egg mixture just until incorporated.
Toss blueberries in flour and set them aside.
Use a cookie scoop that measures about ¼ cup to divide batter into the egg bite trays.
Place four to five blueberries on top of each batter.
Stack one of the filled molds on top of a trivet. Place 4 narrow mason jar lids on top followed by the second silicone mold.
Cook at high pressure for 5 minutes.
Let the breakfast cakes cool if needed for handling.
Using a butter knife or spoon, scrape around each cake to release it, then turn them over on to a cooling rack or plate.
Enjoy warm as is or with a side of syrup or Sweet Cashew Cream for dipping.