Blueberry mochi cake

photo of two slices of blueberry mochi cake on a plate

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

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: Asian
Servings: 1 (9x13-inch) cake
I love experimenting with different mochi cakes and this version is studded with juicy fresh blueberries.


  • 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


  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
All images and content are © Kirbie's Cravings.

overhead photo of a mochi cake in a baking dish
photo of a slice of mochi cake on a plateclose-up photo of a slice of mochi cake

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