Blueberry Greek Yogurt Breakfast Cake with InstantPot Instructions

Every weekend brunch needs a breakfast cake, and this recipe is about to become a favorite! Not only is this cake made with protein-packed Greek yogurt and sweetened naturally with our Organic Coconut Sugar, it can also be made in an Instant Pot to cut the cooking time in half. We stirred in fresh blueberries for a surprise burst of flavor, and drizzled the cake with a Lemon Glaze to make it completely irresistible.

While coconut sugar isn't exactly a superfood, it's definitely more super than regular cane sugar. With trace amounts of vitamin C, potassium, phosphorous, magnesium, calcium, zinc, iron and copper, and small amounts of phytonutrients, flavonoids and antioxidants, it's easy to see why so many people are ditching their cane sugar for our Organic Coconut Sugar!

Enter to win an Instant Pot and a $150 Kroger gift card to shop at any Kroger retailer, and stock up on your Madhava favorites just in time for summer.

Ingredients

For the Breakfast Cake:

5 eggs

1/4 cup Madhava Natural Sweeteners Organic Coconut Sugar

2 tablespoons coconut oil, melted

1 1/2 cups Greek yogurt

2 teaspoons vanilla extract

1 cup flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup fresh blueberries

2 tablespoons berry jam

Homemade Lemon Glaze: 1/4 cup powdered sugar & 1 lemon, juiced

Directions

1. Lightly oil your cake pan and set aside.
2. In the bowl of a stand mixer, beat together eggs and organic coconut sugar until smooth. Add coconut oil, Greek yogurt, and vanilla and mix again until smooth.
3. In a separate bowl, sift together together flour, salt and baking powder. Combine with the egg mixture and stir until just combined. Fold in blueberries.
4. Pour batter into the prepared cake pan and drop berry jam 1 tablespoon at a time, and swirl into the batter with a fork.
5. While cake is baking, prepare homemade lemon glaze by combining powdered sugar and lemon juice until desired consistency is reached – more powdered sugar to make it thicker, more lemon juice to make it thinner.
6. BAKING IN AN INSTANT POT: Add 1 cup of water to the pressure cooker pot and place trivet inside. Carefully place the cake pan on the trivet. Secure the lid and cook at high pressure for 25 minutes. Use a natural release for 10 minutes, and then release any remaining pressure. Allow to cool slightly before drizzling with homemade glaze.
7. BAKING IN AN OVEN: Preheat oven to 350°F and bake for 35-45 minutes, until top and edges are lightly golden brown, edges pull away slightly from sides of pan, and a toothpick inserted comes out clean.
8. Allow to cool for about 15 minutes before drizzling with homemade lemon glaze and serving!

Blueberry Greek Yogurt Breakfast Cake with InstantPot InstructionsBlueberry Greek Yogurt Breakfast Cake with InstantPot InstructionsBlueberry Greek Yogurt Breakfast Cake with InstantPot InstructionsBlueberry Greek Yogurt Breakfast Cake with InstantPot InstructionsBlueberry Greek Yogurt Breakfast Cake with InstantPot InstructionsBlueberry Greek Yogurt Breakfast Cake with InstantPot InstructionsBlueberry Greek Yogurt Breakfast Cake with InstantPot Instructions

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Madhava Sweeteners

Madhava was born from one honey enthusiast and a swarm of hardworking honeybees. Since our humble beginnings in 1973, our efforts have blossomed beyond honey. We have become a trusted leader in natural sweeteners, dedicated to providing healthier alternatives to highly processed, refined sugars and artificial sweeteners. We’re on one naturally sweet mission, to create better-for-you options for all of your favorite sweet treats.
Pure. Natural. Scrumptious. Sweet!

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