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5 from 1 vote

Blueberry Mochi Cake

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

  • 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

Instructions
 

  • 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.

Notes

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. 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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