Blueberry Mochi Cake
Mochi is one of my favorite foods, savory or sweet, it’s so versatile. This is similar to traditional Hawaiian custard mochi but in with fresh blueberries, this cake takes on a life of it’s own.
A favorite at any family function, this Blueberry Mochi Cake is a breeze to make and always a hit!
photo by Food Librarian
Blueberry Mochi Cake
Ingredients:
1 box (16 ounces) mochiko
2 cups sugar
2 teaspoons baking powder
pinch of salt
1 cup (2 sticks) unsalted butter, melted
1 can evaporated milk
4 eggs
2 teaspoons vanilla
1-1/2 cups fresh blueberries
Instructions:
Preheat the oven to 350 degrees and grease a 9×13 pan with melted butter. Set aside.
In a bowl whisk together the mochiko, sugar, baking powder and salt.
Make a well in the center of the dry ingredients and stir in the melted butter, evaporated milk, eggs and vanilla.
Fold in the blueberries and pour the mixture into the prepped pan.
Bake for one hour. Let the cake cool in the pan and then cut it into squares to serve.
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!
5 stars! Everyone loved it. I really think the frozen blueberries make the difference too. Can pie filling would be too sweet.
[…] 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 […]
6 stars!! Everyone loves the texture, and the blueberries were such a good idea. everything about it is just super!
how many ounces of evaporated milk? I see two different sizes at the market and got both!
@robin 12 ounces!
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!!
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
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!
You’re killing me with this. I want some. I want some NOW!
[…] as adapted from Just Jenn […]
[…] 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 […]
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!
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
I want to view the picture of the blueberry mochi cake. I ate a canned blueberry mochi cake that was not mixed in – just topped with the blueberry filling and was so delicious.
Would like to try these as I am a blueberry muffin lover. I am gluten free and have to watch my fructose intolerancy too. I researched and found I need to buy a sweet rice flour. BUT there seems to be 2 types, which is best ?
I can shop at Aldi, Woolworths or Coles here in Australia.
I use only organic products when I can find them for my health and family well being. Any info welcome on these flours. Thanks
I’ve been making this for a few years and it’s always a hit. Here are my personal modifications –
I substitute canned coconut milk instead of evap milk and I use 1-1 1/2 c. sugar instead of 2 c. Still plenty sweet, perhaps from the coconut milk.
I guess it’s also gluten free – for all the gluten free people out there!
I made this cake about 10 years ago and remembered it the other day while searching for mochi recipes. I’m so glad I found it again!