Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories195.1 kcal (10%)
Total Fat10.3 g (15%)
Carbs20.8 g (8%)
Sugars12.3 g (14%)
Protein6 g (12%)
Sodium133.2 mg (7%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Oven Method
Step 1
Preheat the oven to 350°F. Liberally coat a 6-cup Bundt or tube pan with coconut oil spray.
Step 2
Add all the ingredients, except the blueberries, to a high-powered blender and blend on high until smooth. Stir in the blueberries by hand.
Step 3
Pour the batter into the prepared pan.
Step 4
Bake for 22 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Instant Pot Method
Step 5
Pour the batter into the prepared pan and cover with foil.
Step 6
Pour about 1 cup water into the pressure cooker.
Step 7
Put the cake pan on the trivet and gently lower it into the cooker. Place the lid on the cooker and set the vent valve to SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 30 minutes.
Step 8
When the cooking time is up, do a quick release, moving the pressure knob from the SEALING to the VENTING position. Using caution, open the cooker and lift the cake pan out.
Step 9
Let the cake cool for 5 minutes and remove the foil before turning it out onto a cake stand.
Notes
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