Kirbie's Cravings

Blueberry Mochi Cake

photo of slices of Blueberry Mochi Cake staked on a plate

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.

photo of one slice of Blueberry Mochi Cake

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:

close-up photo of a slice of Blueberry Mochi Cake

More Mochi Cakes

Blueberry Mochi Cake

Servings: 1 (9x13-inch) cake
Course: Dessert
Cuisine: Asian
This mochi cake is one of my favorite ways to bake with fresh blueberries. The cake has a chewy texture studded with sweet fruit.


  • 1 (16-oz) box 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 tsp baking powder
  • 2 tsp vanilla
  • 2 cups fresh blueberries


  • 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. Fold in the blueberries.
  • Pour mixture into a 9 x 13 pan. Bake for approximately 1 hour at 350°F.
  • Let cake completely cool, allowing the mochi to set, before cutting and serving.


Because this cake does not keep well I like to halve the recipe and bake the cake in a 8x8 baking pan. 

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

overhead photo of a plate of sliced mochi cake

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20 comments on “Blueberry Mochi Cake”

  1. Looks yummy! Aside from blueberries, any suggestion? We have no fresh blueberries in my country. Thanks!

  2. 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!

  3. 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 ?

    • 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.

  4. can I substitute with ftozen blueberries?

  5. Pingback: Blueberry Mochi Cake | Two Red Suitcases

  6. 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!

    • I would try about 20 minutes and then check to see if it needs longer

    • Hi. Can I replace the evaporated milk with regular milk? Can I store this in the fridge or does the berries’ moisture make this cake not store well? Thanks 

      • We don’t recommend using regular milk in this recipe, they aren’t the same thing. As far as storage, you should keep the cake tightly wrapped and stored at room temperature. If you keep it in the refrigerator, the cake will harden and not be chewy. Because of the fruit, it’s best to enjoy the cake within a couple of days.

  7. made it last night. Its a hit!!

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

  9. 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!

    • 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.

  10. I’m always in the mood for mochi =)

  11. yummmmmm i could really go for this right now!

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