Just Jenn Recipes

Blueberry Mochi Cake

Mochiko is one of my favorite ingredients. Savory or sweet, it’s so versatile. This is a take on old skool Hawaiian custard mochi but in cake form filled with beautiful fresh blueberries! A lovely cake with that special mochi ‘chew’.

ingredients:
1 pound mochiko (1 box)
2 teaspoons baking powder
pinch of salt
1 cup (2 sticks) butter, melted
2 cups sugar
1 can evaporated milk
4 eggs
2 teaspoons vanilla
1-1/2 cups blueberries (fresh or frozen)

Preheat the oven to 350 degrees and grease a 9×13 pan with melted butter. Set aside.

Mochiko

Stir together the sugar and the melted butter. Add the evaporated milk and mix well. Then add the eggs one at a time, along with the vanilla.

Carefully stir in the mochiko, baking powder and salt.

After the batter is mixed, fold in the blueberries. If you are using frozen, move quickly – the batter will start to color or ‘gray’.

Pour the mixture into the prepped pan and bake for 1 hour.

Let the cake cool in the pan and then cut it into squares to serve.

This dessert is a lovely blueberry cake with an added surprise of a mochi chewy consistency. It’s perfect with afternoon coffee and tea!

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Blueberry Mochi Cake

Ingredients:

Instructions:

14 Responses to “Blueberry Mochi Cake”

  1. drea says:

    This is one of the best recipes ever! People were surprised that it was actually a mochi cake and not blueberry bread! You can check out my version in the link above. Thanks for showing everything step by step and great pointers, Jenn!

  2. myra says:

    5 stars! Everyone loved it. I really think the frozen blueberries make the difference too. Can pie filling would be too sweet.

  3. [...] Mochi – just in time for the end of fall! This recipe is similar to the Blueberry Mochi recipe that I have, and just as tasty! It’s almost a hybrid cake/mochi, still, very [...]

  4. Marty says:

    6 stars!! Everyone loves the texture, and the blueberries were such a good idea. everything about it is just super!

  5. robin says:

    how many ounces of evaporated milk? I see two different sizes at the market and got both!

  6. justJENN says:

    @robin 12 ounces!

  7. Leah says:

    I just tried this today! It’s good, but I didn’t get the same cake like texture. I used my stand mixer, do you think that had something to do with it? Thanks for sharing your recipes!!

  8. Jayne Lee says:

    Hi Jenn!!

    I’m so excited to have found your site. I LOVE mochi and I never even thought about making it because it seemed so intimidating….but I adore your recipes!!
    <3

    Jayne xox

  9. Erin H P says:

    Yes, another awesome JENN recipe. Made this one tonight for a small party, and everyone liked it. I’m glad we have leftovers! Went to Asian Mart today and stocked up on mochiko :)…Fresh blueberries worked great!

  10. Susan says:

    You’re killing me with this. I want some. I want some NOW!

  11. [...] couple of weeks ago I made the famed blueberry mochi cake, which stems from three fabulous sources. It’s a lovely cake, with a mochi-esque chewiness to it, along with a surprisingly [...]

  12. B says:

    just had to let you know know that i’ve made your famous mochi cake recipe(s) many times and they’re always a hit. today, made one for someone with a wheat and dairy allergy so substituted coconut milk (12 oz) and coconut oil (melted it to get liquid form) for the butter. perfection, and i kinda like the extra coconut flavor!

  13. Cheresa says:

    Hi Jenn! Thanks for posting all your mochi recipes! I have been coming to your site for years but never left a comment. I recently started a fashion & gluten free food blog and I just did a post on this blueberry mochi cake. This recipe is very popular and I get requests to bake this cake all the time. Thank you!

    http://www.misshotcouture.blogspot.com/2014/05/blueberry-mochi-cake.html

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