Blueberry mochi cake
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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.
Blueberry Mochi Cake
I love experimenting with different mochi cakes and this version is studded with juicy fresh blueberries.
Ingredients
- 16 oz mochiko rice flour, or can substitute for any brand of glutinous rice flour
- 1 cup butter
- 2 cups sugar
- 1 (12-oz) can evaporated milk
- 4 eggs
- 2 tsp baking powder
- 2 tsp vanilla
- 2 cups fresh blueberries
Instructions
- Preheat oven to 350°F.
- Cream the butter with sugar. It helps to melt the butter a little first. Mix in the evaporated milk to the butter/sugar mixture. Mix eggs into the mixture. Mix in the rice flour, baking powder and vanilla. Stir in the blueberries.
- Pour mixture into a 9 x 13 pan. Bake for approximately 1 hour. Let cake completely cool, allowing the mochi to set, before cutting and serving.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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