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:


  • 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


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.


16 Responses to “Blueberry Mochi Cake”

  1. Michelle — June 17, 2010 at 2:45 pm

    yummmmmm i could really go for this right now!

  2. Kirbie — June 18, 2010 at 2:48 pm

    I’m always in the mood for mochi =)

  3. AbbyS — July 4, 2011 at 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.

  4. Pingback: blueberry mochi cake–yes cake! «

  5. Florence — June 1, 2012 at 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. =)

  6. Judy — September 3, 2012 at 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

  7. Pingback: Blueberry Mochi Cake | Two Red Suitcases

  8. zho — July 3, 2013 at 4:44 pm

    can I substitute with ftozen blueberries?

    • Kirbie replied: — July 4th, 2013 @ 10:47 pm

      Yes, but the blueberries might sink.

  9. Alohasel — July 6, 2013 at 9:30 am

    Is it okay if I use baking soda instead of powder ?
    Also , can I lightly grease the pan with baking spray instead of using foil or parchment paper ?

    • Kirbie replied: — July 6th, 2013 @ 8:23 pm

      I dont think the baking soda will work. The cake won’t rise enough. Yes you can grease instead of using foil or parchment paper.

  10. Lyz — November 19, 2014 at 10:40 am

    So I got over here by your Microwave Chocolate Mochi Donut recipe. I don’t have a microwave, so the cake recipe would be better. I figure it’s really just a matter of substituting cocoa for the blueberries, but how much would you recommend? Or would the entire recipe need to be reworked? Thanks!

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