Blueberry Coffee Cake

To make the coffee cake, spray a 6-inch (15-cm) round springform pan with nonstick baking spray. Line the bottom of the pan with parchment paper.

In a medium bowl, whisk together the 2 cups (8 1/2 oz./240 g) flour, the baking powder, baking soda and salt.

In another medium bowl, whisk together the melted butter, granulated sugar, egg, lemon zest and vanilla. Whisk half of the flour mixture into the butter mixture, then whisk in half of the milk followed by the remaining flour mixture. Whisk in the remaining milk until combined.

Pour the batter into the prepared pan and, using a small offset spatula, spread evenly.

In a small bowl, toss together the blueberries and the 1 tsp. flour until the berries are evenly coated. Top the batter with the berries, lightly pressing them down and taking care that no berries touch the sides of the pan.

To make the streusel, in another small bowl, combine the melted butter, brown sugar, cinnamon and salt. Add the flour and, using a fork, gently work the ingredients together just until combined and larger balls and crumbs form. Sprinkle the streusel evenly over the batter, allowing some of the berries to peek through.

Cover the springform pan with aluminum foil, crimping it around the edges to secure it tightly. Place the trivet in an Instant Pot, with the handles facing up, then pour 1 1/2 cups (12 fl. oz./375 ml) water into the Instant Pot. Place the springform pan on the trivet and close the Instant Pot. Make sure the vent is set to “closed,” then press the “custom” button and set the time for 1 hour and 5 minutes on high pressure.

When the pressure cooking is complete, let the steam release naturally for 10 minutes, then quick release the remaining steam if needed. Remove the lid and carefully transfer the springform pan to a wire rack. Let the cake cool in the pan for 15 minutes. Remove the pan sides, then using an offset spatula, slide the cake out onto the wire rack and let cool completely. Garnish the cake with more berries, cut into slices and serve. The cake will keep in the refrigerator in an airtight container for up to 3 days. Serves 8 to 10.

Williams Sonoma Test Kitchen