Instant Pot Lemon Ginger Blueberry Cake

Lemon Ginger Blueberry Cake

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!

Instant Pot Lemon Ginger Blueberry Cake

Making The Cake Batter

Box of lemon cake mix
I told you this recipe isn’t fancy. Start off with a box of lemon cake mix.
Cake mix in large mixing bowl
Place the cake mix in a large mixing bowl (larger is always better so it doesn’t go all over the place while mixing).
Adding vegetable oil to mixing bowl
Add some vegetable oil…
Eggs cracked into mixing bowl
…and crack in three eggs (making sure you don’t get any shell in there).
Adding ginger ale to mixing bowl
For the ginger aspect, I use ginger ale in place of water. If you want a richer ginger flavor, you can use ginger beer (it’s non-alcoholic, but a more pungent ginger flavor – usually used to mix a Dark & Stormy cocktail). But if you don’t want the ginger flavor at all, you can just use water or even a lemon-lime soda such as Sprite.
Ingredients in mixing bowl
Once everything’s added to the mixing bowl…
Batter after being blended by hand mixer
…and mix until the batter is smooth, with no lumps remaining.

The Bundt Pan

Spraying Bundt pan with nonstick cooking spray
It’s time to say “Hey batter, batter!” because we’re gonna add it to a Bundt! This is the perfect size nonstick Bundt pan to fit your 6 or 8-quart Instant Pots. Make sure you spray the inside with nonstick cooking spray as well.
Pouring batter into bundt pan
Then, pour the batter into the pan.
Adding blueberries to batter in Bundt
Lastly, we’ll top it off with some fresh, beautiful blueberries!

Transferring The Bundt To The Instant Pot & Pressure Baking

Silicone sling
For transporting and baking this amazing cake in your Instant Pot, you can use the metal trivet it comes with, but I strongly suggest using this silicone sling instead for incredible convenience and hassle-free simplicity!
Placing Bundt on silicone sling and topping it with foil with a hole punched through the center of the pan.
Place the Bundt on the silicone sling (or trivet) and punch a hole through the center. This will allow for the steam to easily get through it once in the Instant Pot.
Folding together the handles of the silicone sling
Fold the two handles of the sling together, locking them. Again, this is going to make your life so much easier!
Pouring water in Instant Pot
Now that we’re ready to pressure bake, to the Instant Pot, let’s add what will actually bake this cake: water!
Lowering Bundt on sling into Instant Pot
Lower the sling with the Bundt into the pot. Secure the lid and pressure cook.
Removing cooked cake in Bundt using the handles on the silicone sling from the Instant Pot.
When done baking, again, this is where the sling comes in super handy because you have that handle! Use oven mitts and gently pull it out of the pot…
Foil being removed from Bundt as it cools on counter
…and let it rest on the sling on the countertop. Remove the foil as well and let cool in the Bundt pan for about 30 minutes.

Making The Glaze

Powdered sugar in a mixing bowl
Meanwhile, just before you’re ready to de-pan the cake from the Bundt tin, let’s create our icy glaze! In another mixing bowl, combine powdered (confectioners’) sugar…
Melted unsalted butter in bowl
…melted unsalted butter…
Vanilla extract added to bowl
…vanilla or lemon extract…
Lemon zest added to bowl
…the zest of a lemon (which optional, but gives the glaze a bit of texture and a nice twang)…
Water or lemon juice added to bowl
…and some water and/or some lemon juice (if you zested the lemon, may as well, right?)
Mixing contents in bowl
Mix everything in the bowl together…
Glaze after mixing
…until a rich glaze is formed! (NOTE: For a thinner glaze, add more water or lemon juice.

Removing The Cake From The Bundt

Cooled cake in Bundt
By now, your Lemon Ginger Blueberry Cake cake is going to be nice and cool, so let’s get it out of the Bundt, shall we?
Placing plate over Bundt
The easiest way to do this is to place a plate larger than the Bundt pan over it….
Flipping plate and Bundt over and tapping the Bundt.
…and then flipping it. Tap the Bundt all over for a few seconds…
Bundt cake successfully removed from the pan and resting on a plate
…and Voila! The cake will successfully slide right out (thanks to both the nonstick pan and nonstick spray).

Glazing The Cake

Glazing cake
Now it’s time for the fun part: the glazing! Spoon the glaze all over the cake, so it cascades down the sides. (NOTE: If the cake is still warm, 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).
Cutting a slice of the cake
Sure, it looks mouthwatering on the outside and you probably already have a put of coffee or tea brewing, but just how does this cake look on the inside?
Sliced cake, showing it is perfectly cooked
Absolutely PERFECT! Just look at those juicy, burst blueberries that have no becomes a part of the cake itself!

The Taste Test

Man looking at a slice of cake on plate
You’ll look at your cake like you just did something really special (because you did) whole barely doing any work (because you didn’t).
Man eating cake
And gosh do I love me a taste test – especially a lemony one!
Man enjoying cake
You’ll likely just smile after. Because that’s exactly what this Lemon Ginger Blueberry Cake tastes like: a summery smile. Enjoy as the perfect follow-up to my Spicy Sausage Lemon Linguine.
Yield: 8

Instant Pot Lemon Ginger Blueberry Cake

Instant Pot Lemon Ginger Blueberry Cake

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!

Ingredients

The Cake

  • 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

The Glaze

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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)
  6. 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.

Jeffrey's Tips

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.

Reader Interactions

Comments

  1. Laeticia Geldenhuys

    Wonderful recipe. Ive had my ” instant pot” 7 yrs and nowhere any cake recipes!! Now i can create tons of cakes. I’ve concocted my own recipe for plum pudding etc but obviously had no idea of the time!! Thank you!!

  2. Peggy McG

    Sounds great! Hubby will love it…………..but I only have frozen blueberries. Any changes I should make????? Thanks Jeff.

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe