Orange Blueberry Muffin Bread
Instant Pot Orange Blueberry Muffin Bread is the perfect addition to any morning! Not too sweet, and packed with tons of flavor, this bread will help you and your family get the morning started the right way! Course: Breakfast. Cuisine: American.
⏱️ Prep: 15 min🍳 Cook: 50 min
Ingredients
| 2 cups | 480 ml | unbleached all-purpose flour |
| 2 tsp | 10 ml | baking powder |
| 1/2 tsp | 2.5 ml | salt |
| 1 | small orange, zested | |
| 1/2 cup | 120 ml | unsalted butter, room temp |
| 3/4 cup | 180 ml | sugar |
| 1 | egg | |
| 2 tsp | 10 ml | orange extract |
| 1 tbsp | 15 ml | vanilla extract |
| 1/2 cup | 120 ml | milk |
| 1 tbsp | 15 ml | lemon juice |
| 2 cups | 480 ml | blueberries, fresh or frozen |
| 1/2 cup | 120 ml | orange juice (optional glaze) |
| 1/2 cup | 120 ml | powdered sugar (optional glaze) |
Instructions
- Grease and flour a 6-cup bundt pan.
- Mix the flour, baking powder, and salt in a small bowl. Reserve 2 tbsp of flour for later.
- Add the zest, sugar, and butter to a mixer and beat until thoroughly combined, scraping down the sides when needed. Then add the egg and vanilla to the mixer and combine.
- Add 1 cup of the flour mixture, milk, and lemon juice to the sugar mixture. Mix completely before adding another cup. Continue on until everything is mixed well.
- In a separate bowl, lightly toss the blueberries with the reserved flour. Then, gently fold the blueberries into the batter.
- Pour 1/2 cup of water in the Instant Pot and place in the trivet. Pour the batter into your greased and floured bundt pan then cover with a paper towel and tin foil.
- Turn the Instant Pot on to manual high pressure (the pressure cook button for newer models) for 50 minutes.
- Once cooking time is up, allow for a 20 minute natural release. Uncover the cake and allow the condensation to evaporate before transferring to a serving dish.
Optional Glaze
- Allow the cake to cool completely. Mix the orange juice and powdered sugar in a small bowl then pour over the cake.