Instant Pot Lemon Blueberry Cheesecake Bundt Cake is a hum-zinger of a dessert! Hey there friends, it’s Jennifer from JENRON DESIGNS, and I so excited to share this zesty dessert recipe with you all today. It is my Instant Pot Lemon Blueberry Cheesecake Bundt cake, perfect for an afternoon tea.
Hey Y’all, today I am using the fun little accessory I got for my Instant Pot, from our very own Debbiedoo’s Home Pressure Cooking line. It is a pretty little flower bundt cake pan that is perfect for the spring and summer months. For that reason, I have concocted a fun, and festive little dessert perfect for the holidays, or maybe just an afternoon tea.
You can get your own Flower pan
Also, try my Amaretto Cherry Snowflake cake recipe which is so tasty in the winter months, and combines two of my all-time favorite flavors, Amaretto and Cherries Recipe.
Ingredients
You only need these four simple ingredients and the cake is absolutely delicious. First I use a Martha White muffin mix, in the Blueberry Cheesecake flavor. I use a 1/2 cup of milk, 1 tsp lemon zest, and 1 tbsp of fresh lemon juice in the mix, along with 1/2 cup of white chocolate chips.
Use an aerosol olive oil cooking spray to grease the flower bundt pan for easy removal, prior to adding my batter, you can use a butter or coconut spray as well. I used my cooking trivet and 1/2 cup of water in the base of my Instant Pot and cooked at High-Pressure Manual Cook for 10 minutes, then allowed to natural vent and rest for 20 minutes.
While the cake is baking I made the icing drizzle mix. This is made with all of the remaining lemon zest and lemon juice, plus approximately 1/3 cup of confectioners sugar. If your icing drizzle is too thin you can add more sugar, if it is too thick, thin mixture with a tsp of water until you reach a syrup-like consistency.
Once your cake is completely cooled, invert the flower bundt pan onto a plate or cake dish and drizzle with the lemon icing.
You can also find our other Martha White mix recipes.
Pro Tip
I do want to take a minute to talk a little bit about zesting, this really adds a ton of fresh flavor and is very important for this recipe. For this step I use a microplace. You will want to make sure that you do not press to hard or grate into the plinth which is the white part of the lemon, which is bitter.
Instant Pot Lemon Blueberry Cheesecake Bundt
Instant Pot Lemon Blueberry Cheesecake Bundt
Equipment
- Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
- Cooking Trivet
- Flower Bundt Cake Pan
- Microplane
Ingredients
- 1 package Martha White Blueberry Cheesecake Muffin Mix
- 1 large Lemon zested & juiced
- 1/2 cup milk
- 1/2 cup White Chocolate Chips
- 1/3 cup Confectioners Sugar
- 1 can Olive Oil, Coconut or Butter Spray
Instructions
- Zest your entire lemon, then slice in half and juice completely.
- Mix muffin mix, half a cup of milk, 1 tsp lemon zest and 2 tbsp of fresh lemon juice in a bowl. Then stir in 1/2 cup of white chocolate chips.
- Grease flower Bundt pan with a butter/ or coconut oil cooking spray prior to adding my batter.
- Add cooking trivet and 1/2 cup of water in the base of Instant Pot and place bundt pan on top.
- Cook at High Pressure Manual Cook for 10 Minutes, then allowed to natural vent and rest for 20 minutes.
- While the cake is baking make the icing drizzle with all of the remaining lemon zest and lemon juice and approximately 1/3 cup of confectioners sugar. If you drizzle is to thin add more if it is too thick thin with a tsp of water until you reach a syrup consistency.
- Once your cake is completely cooled, invert the flower bundt pan onto a plate or cake dish and drizzle with the lemon icing.
Insta-Flower Pan – Cast Aluminum Bundtlette Pan (Fits 3 Qt. – 8 Qt. Devices)
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