Summer berry cake

By duckieq

Ingredients

• 1-1/2 cups all purpose flour plus 1 tablespoon
• 2 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup of sugar
• 1 egg room temperature
• 3/4 cup buttermilk room temperature
• 1/4 cup oil
• 1 teaspoon vanilla
• 1 teaspoon lemon zest from 1 lemon
• 2 cups mixed fresh berries rinsed, dried and coated in 1/2 tablespoon of flour. (blueberries, chopped blackberries and raspberries)
• Glaze
• 2 cup powdered sugar
• 1 tablespoon melted butter
• 4 tablespoon lemon juice from 1 lemon
• Topping
• 2 cup mixed berries
• handful mint leaves

Preparation

Step 1

Grease and flour a 7” cake pan. I use Fat Daddios’ 7” push pan.
In a large bowl Sift 1-1/2 cups of flour, baking powder and salt together and set aside.
In a medium bowl cream together sugar, egg, buttermilk, oil, vanilla and lemon zest until the mixture gets light and fluffy. Pour this batter over the flour mixture and mix well until all the dry ingredients are blended in. Gently fold in the berries in the batter.
summer berry cake
Pour the batter in the prepared cake pan. Cover the cake pan with a paper towel and then cover it tightly with aluminum foil.

Add 1 cup water to Instant Pot. Place the cake pan on the trivet and carefully place the trivet in the Instant Pot DUO PLUS 9-in-1.
Press Cake option(Hi pressure) and change the Mode to Less. Adjust cook time to 35 minutes. Allow Natural Pressure release before opening the Instant Pot.
Carefully take the trivet out and remove the aluminum foil and paper towel. Allow the cake to cool on a wire rack. Take the cake out of the cake pan.
summer berry cake
Once the cake is cooled, whisk powdered sugar, butter and lemon juice until very smooth. Drizzle over the cake letting it trickle down the sides. Allow the glaze to set for 10-15 minutes before topping the cake with more berries and mint.
Enjoy! It will stay well covered at room temperatures for 2-3 days!