Pressure Cooker Berries and Cream Breakfast Cake

As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

Berries and Cream Breakfast Cake is pretty enough to be called a cake, but healthy enough to call it breakfast! Make mornings special with this 100% whole grain, protein rich breakfast cake recipe for your Pressure Cooker. This Instapot bundt cake recipe would be perfect for a weekend brunch.

Pressure Cooker (Instant Pot) Berries and Cream Breakfast Cake

Hey everybody!  It’s Marci from the food side of TIDBITS blog, and I’m so excited to add a little excitement to your first meal of the day!

Between my three kids, my mother and my sister Cami, there were five birthdays celebrated in less than 2 weeks in July.  That’s just way too much birthday cake and piñata candy for me to watch my kids inhale and still be able to keep my cool.

On the day of my twin boys’ birthday, I didn’t have ingredients for a cake, or the ambition to make one.  What I did have was a fresh batch of homemade yogurt and Barbara’s Pressure Cooker Berry Compote sitting in my fridge needing to be used up.

Pressure Cooker Berries and Cream Breakfast Cake. Healthy and wholegrain breakfast.

Making Berries and Cream Breakfast Cake in an Instant Pot

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Berries and Cream Breakfast Cake recipe!

My brain started spinning with ideas of a healthy, whole grain cake that could be perfectly acceptable for both breakfast and birthdays.  Now keep in mind, my boys turned 4. This healthy breakfast cake may not be so acceptable for a 10 year old with visions of a Ninja Turtle face cake.

So using my brand new 6 cup bundt pan, I whipped up an eggy, whole wheat batter, swirled in some berry compote and threw it in the pressure cooker.  And it was ADORABLE!  Just as pretty as any traditional birthday cake!

slice of Instapot Berries and Cream Breakfast Cake

To kick it up a notch, I mixed some yogurt with a bit of powdered sugar, drizzled it over the top, all fancy like, added candles, and I just knew this was gonna be a hit.

Berries and Cream Breakfast Cake baked in an Instant Pot

When my sons walked down the stairs that morning with those adorable little, just-woke-up faces, they beamed with joy when they realized it was their birthday AND they were having CAKE for breakfast.

Berries and Cream bundt-style Breakfast Cake with a slice removed

Cue big sister crushing their excitement with the statement, “That’s not even a real cake, that’s breakfast.”  Luckily they were too dazzled to notice her statement, and I got double the hugs for the “Best Cake Ever”.

Close up photo of Pressure Cooker Berries and Cream Breakfast Cake drizzled with sweet icing

Note: This cake can be cooked in a 7 inch springform pan  as well, but the cook time will need to be increased to 40 minutes.

white bowl of Peach Compote made in a pressure cooker

If you would like to mix things up, try substituting the berry compote with our Pressure Cooker Peach Compote.

wooden bowl of Pressure Cooker Yogurt

And of course, our personal preference is using pressure cooker Homemade Yogurt for the batter and drizzle.

pressure-cooking-ecourse-sign-up-graphic

With all the cuteness to make it feel like an extraordinary day, plus healthy ingredients to make it a well balanced breakfast, this cake will be making frequent appearances in my home. I hope it will for you too!

Pressure Cooker (Instant Pot) Berries and Cream Breakfast Cake
Yield: 6 servings

Pressure Cooker Berries and Cream Breakfast Cake

Ingredients

  • 5 eggs
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • 3/4 cup ricotta cheese
  • 3/4 cup plain or vanilla yogurt
  • 2 teaspoons vanilla extract
  • 1 cup whole wheat pastry flour or white whole wheat flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder

Berry Compote

  • (Best made the day before and used cold. Recipe makes more than needed for this cake.)
  • 2 cups blueberries
  • 1 cup sliced strawberries
  • zest of 1 lemon
  • ⅓ cup pure maple syrup or honey
  • 1 tablespoon water
  • 1 tablespoon cornstarch

Sweet Yogurt Glaze

  • ¼ cup yogurt
  • ½ teaspoon vanilla extract
  • 1 teaspoon milk
  • 1–2 tablespoons powdered sugar

Instructions

Berry Compote

  1. Prepare the Berry Compote beforehand so it is cold and thick.  If used warm, it has a tendency to sink to the bottom of the pan.  Add blueberries, strawberries, lemon zest, and maple syrup to the pressure cooker pot and stir.  Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 3 minutes
  2. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.  
  3. In a small bowl, whisk together cornstarch and water.  Select sauté and bring compote to a light boil. While whisking, pour in cornstarch mixture and whisk constantly until compote thickens.  Cool and store in a sealed container in the fridge.

Breakfast Cake

  1. Generously grease a 6 cup bundt pan with nonstick cooking spray, set aside.
  2. Beat together eggs and sugar until smooth.  Add the butter, ricotta cheese, yogurt, and vanilla continue mixing until smooth.
  3. In a separate bowl, whisk together the flour, salt, and baking powder.  Combine with the egg mixture. Pour into the prepared bundt pan.
  4. Using ½ cup of Berry Compote, drop by tablespoons on top of the batter and swirl in with a knife.     
  5. Add 1 cup of water to the pressure cooker pot and place a trivet inside.  Carefully place the bundt pan on the trivet.
  6. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 25 minutes.
  7. When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
  8. Remove pan from pressure cooker.  Cool slightly. Loosen the sides of the cake from the pan and gently turn over onto a plate.
  9. To make the Sweet Yogurt Glaze, whisk together the yogurt, vanilla, milk, and powdered sugar; set aside. Drizzle cake with Sweet Yogurt Glaze and serve warm.

Notes

To make removal of the pan easier, create a tinfoil sling by folding a piece of tinfoil into thirds.  The foil must be long enough to fit around the base of the bundt pan. The bundt pan will sit on top of the tinfoil with a piece of foil coming up on both sides.  Fold the side pieces down, so as not to interfere with the lid. When cake is done, grab the sides of the foil and lift pan from the pot.

Pin It:

titled photo collage - Pressure Cooker Berries and Cream Breakfast Cake
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.