Let me start by saying this Lemon Ginger Blueberry Cake doesn’t pretend to be fancy. Not even a bit. That’s right, we’re using boxed lemon cake mix for two reasons: 1. It cuts down on ingredients and 2. It’s saves on time and mess. Plus, I can assure you you’re going to get one of the fluffiest, moistest cakes you’ve ever had, loaded with juicy blueberries that burst inside of it once pressure baked in your Instant Pot, keeping your kitchen cool. And when that iced glaze hits the cake at the end, cascading down the sides seeping into the cake itself? It’s also an huge hit from my original orange cookbook. So grab a cup of coffee or tea because it’s cawfee tawk time with Linda Richmond!
Watch The Video!
Making The Cake Batter
Transferring The Bundt To The Instant Pot & Pressure Baking
Making The Glaze
Removing The Cake From The Bundt
Glazing The Cake
The Taste Test
- 1 box lemon cake mix (I like Duncan Hines Lemon Supreme)
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup ginger ale or ginger beer (NOTE: Like ginger ale, ginger beer is non-alcoholic and will give the cake a more intense ginger flavor. But you can also use a lemon-lime soda or water instead if you prefer)
- 1 cup fresh blueberries
- 1 cup confectioners' (powdered) sugar
- 2 tablespoons (1/4 stick) unsalted butter, melted in microwave for 20 seconds
- 2-3 tablespoons warm water (see Jeff's Tips)
- 1/2 teaspoon lemon or vanilla extract
- Zest of 1 lemon plus some of its juice (optional, see Jeff's Tips)
- In a large mixing bowl, add all the cake ingredients and blend together with a hand (or stand) mixer until no lumps remain and a creamy batter is formed.
- Generously spray the entire inside (center included) of a nonstick 6-cup Bundt pan with nonstick cooking spray (this Bundt will fit both 6 and 8-quart Instant Pots). Pour the batter into the pan and then top with the blueberries, allowing them to simply rest on top - they will seep into the batter as it bakes.
- Place the Bundt on either the trivet or a silicone sling (strong suggested for ease and convenience) and cover with aluminum foil, poking a hole down the center of the Bundt, allowing for steam to pass through.
- Add 2 cups of water to the Instant Pot and carefully lower the sling (the handles will come in super handy here) or trivet with the Bundt on it into the pot. Secure the lid, move the valve to the sealing position, and hit Pressure Cook or Manual for 50 minutes at High Pressure. Quick release when done, remove it from the pot (again, the sling handles help immensely for this), and let rest on the counter for at least 30 minutes to cool while still in the Bundt pan.
- Just before the cake is ready to be removed from the Bundt, let's make the glaze! Add all the glaze ingredients to a large mixing bowl and mix until a glaze is formed (see Jeff's Tips)
- When ready to serve, make sure the cake is detached from the walls of a pan using a knife if necessary. Then, place a plate larger than the Bundt pan over the top of it and do a quick and careful flip, gently tapping the pan so the cake slides out. Drizzle the glaze over it and serve! Store any leftovers in a cake caddy.
If you choose to go with the lemon zest, you may as well use the juice from the lemon to add more lemon flavor to the glaze! If that's the case, try using half water and half lemon juice when adding to the glaze in Step 5. So 1 or 1 1/2 tablespoons of each.
The the point above, if you want your glaze to be thicker, use 2 tablespoons of water and/or lemon juice. If you want it thinner, use 3.
If the cake is still warm when glazing in Step 6, the glaze will seep into the cake itself, which is magical. But if you want to keep that glazed cascade look, double the glaze and add more just before serving when it's fully cooled so the glaze holds that cascading form on the outside. A thicker glaze will also do the trick.