Blueberry mochi cake

I've made strawberry mochi cake, cherry mochi cake, and now I finally got around to making a blueberry mochi cake. 

This recipe base for mochi is so easy to make and so versatile, next time I think I'm going to graduate from berries and try some other fruit versions next time.



  • 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. Stir 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.

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