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Pressure Cooker Blueberry Cornmeal Breakfast Cake uses a Jiffy cornbread mix as the base and is drizzled with honey and served in yummy wedges!
None of us eat enough cake for breakfast. It’s one of those things that we all wish was a part of our daily diet, but it just doesn’t happen as often as it should. My guess is that we’re trying to be good, self-respecting adults who happen to know that cake isn’t the best choice, but I’m not talking about all cakes… yes, maybe you shouldn’t stuff your face with day old wedding cake or your nephew’s bright blue cookie monster cake, but some cakes are in the clear.
The ones that I put on my good list for breakfast foods include some sort of hearty grain, natural sweeteners like honey or maple syrup, an extra boost of fiber and protein, and fruit! If you can manage to include all of those in a cake, you’re totally allowed to eat it for breakfast.
Believe it or not, this blueberry cornmeal breakfast cake is made completely in your pressure cooker! It takes one bowl and your springform pan and the batter puffs up beautifully when under pressure.
This recipe is one of many in my brand new ebook, “Easy Peasy: Fuss-Free Pressure Cooker Recipes for Your Pickiest Eaters.” You can pick up your own copy FOR FREE in my pressure cooker resource library.
Steaming and drizzled with honey is the perfect way to enjoy this ultra delectable breakfast treat!
Pressure Cooker Brownie Batter Breakfast Cake
Pressure Cooker Chunky Apple Breakfast Cake