Ingredients
1 cup all-purpose flour1-1/2 cups sugar, divided1 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg2 large eggs, room temperature, lightly beaten2 tablespoons 2% milk2 tablespoons canola oil2 cups fresh or frozen blackberries2 cups fresh or frozen blueberries3/4 cup water1 teaspoon grated orange zestOptional: Whipped cream or vanilla ice cream
Preparation
Place 1 cup water in an 8-qt. electric pressure cooker.
In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased 1-1/2-qt. baking dish.
In a large saucepan, combine the berries, water, orange zest and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Place a piece of aluminum foil loosely on top of dish to prevent moisture from getting inside. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Place dish on a trivet; using foil sling, lower dish and trivet into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure.
Using sling, lift dish from pressure cooker. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired.
