Blueberry Greek Yogurt Cake Made Easy in Your Pressure Cooker
This blueberry Greek yogurt cake is easy to make, has a great texture, and is not overly sweet. Filled with plump blueberries and a gentle tang from Greek yogurt, it’s perfect for breakfast or dessert.
Equipment
- 1 Pressure cooker Used for steaming the cake
- 1 8-inch round cake pan Greased and floured
- 1 Trivet To place under cake pan inside cooker
Ingredients
Main ingredients
- 1 cup all-purpose flour sifted for lightness
- ½ teaspoon baking powder helps it rise nice
- ½ teaspoon baking soda for tender crumb
- ⅛ teaspoon salt balances the sweetness
- 2 oz unsalted butter softened, gives buttery richness
- ⅔ cup sugar just the right sweetness
- ½ teaspoon pure vanilla extract for flavor depth
- 1 large egg
- ½ cup Greek yogurt for moisture and tang
- 1 cup fresh blueberries gently folded in
Instructions
Instructions
- Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter and sugar until light and fluffy.
- Beat in vanilla extract and egg until creamy and light in color.
- Stir in Greek yogurt until smooth but not runny.
- Slowly fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Gently fold in the blueberries to avoid breaking them.
- Pour batter into prepared pan and smooth the top with a spatula.
- Place the cake pan on a trivet inside the pressure cooker with 1 cup water underneath to create steam. Seal the lid and cook on high pressure for 25 minutes.
- Allow a natural release for 10 minutes, then quick release the remaining pressure.
Notes
Start with a warm pan for better batter settling. Avoid overmixing to keep the cake tender. Use natural release for a tender texture and quick release to finish cooking promptly.
Store leftovers at room temperature in an airtight container for a couple of days or refrigerate if warm. For longer storage, freeze portions wrapped well and thaw before serving.