Blueberry Mochi Cake
This weekend I was on a blueberry baking frenzy. I've been waiting for blueberries to come in season. Blueberry is one of my favorite fruits to bake with. I love the purple-blue colors they create in the dessert. And I love the tangy sweet burst of flavor blueberries added to baked goods. Most of the time, I prefer the taste of the raw fruit rather than after it's been baked/cooked. Blueberries are probably the one exception. I love raw blueberries, but I love how they taste baked in desserts as well.
As soon as I bought blueberries, one of the first desserts that I wanted to make was a blueberry mochi cake. I love all the various mochi cakes I've made, but blueberry is definitely one of my favorites.
The cake came out so pretty! And it tasted great too. One of the problems with these mochi cakes is that they don't last long. If you refrigerate it, it will turn hard and no longer be chewy. Because you are using fruits, it can only last a few days at room temperature. So for this particular cake, I actually only made half the recipe. The full recipe is below:
Ingredients
- 16 oz mochiko rice flour (or can substitute for any brand of glutinous rice flour)
- 1 cup butter
- 2 cups sugar
- 1 (12 ounce) can evaporated milk
- 4 eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 2 cups fresh blueberries
Instructions
1. Cream the butter with sugar. It helps to melt the butter a little first.
2. Mix in the evaporated milk to the butter/sugar mixture.
3. Mix eggs into the mixture.
4. Mix in the rice flour, baking powder and vanilla.
5. Fold in the blueberries.
6. Pour mixture into a 9 x 13 pan.
7. Bake for approximately 1 hour at 350 degrees.
8. Let cake completely cool, allowing the mochi to set, before cutting and serving.
Subscribe via RSS
Subscribe via Email
Follow Me on Twitter
Contact Me
Like Me on Facebook
Follow Me on Pinterest
Follow Me on Instagram
Michelle — June 17, 2010 @ 2:45 pm
yummmmmm i could really go for this right now!
Kirbie — June 18, 2010 @ 2:48 pm
I’m always in the mood for mochi =)
AbbyS — July 4, 2011 @ 6:05 am
Hi! This looks delish!!! I will be making this for our 4th of July festivities.
Not sure if this is an odd question, do you line your baking dishes with foil all the time? Thanks!
Kirbie replied: — July 4th, 2011 @ 2:58 pm
I used to always line it with foil, though now I do it with parchment paper. It makes cleanup a lot easier. Also it prevents any sticking.
blueberry mochi cake–yes cake! « — July 21, 2011 @ 10:50 pm
[...] Blueberry Mochi Cake (from Kirbie’s Cravings) [...]
Florence — June 1, 2012 @ 11:24 am
made it last night. Its a hit!!
Kirbie replied: — June 1st, 2012 @ 7:59 pm
Yay! This is one of my favorites. =)
Judy — September 3, 2012 @ 11:19 am
It was fantastic! I wanted to try making them into cupcakes. Any thoughts and if you tried, what time and for how long would be best? Thank you!
Kirbie replied: — September 4th, 2012 @ 8:29 am
I would try about 20 minutes and then check to see if it needs longer
Blueberry Mochi Cake | Two Red Suitcases — March 8, 2013 @ 11:59 am
[...] From Kirbie’s Cravings [...]