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:
You might like to try my Cherry Mochi Cake, too!
Blueberry Mochi Cake
- 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.
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.