Blueberry Mochi Cake never used to pop in my mind when I thought of mochi, but now it most certainly does!
Before all this, I actually didn’t know that mochi could be made in all shapes and forms! Cakes, brownies… I guess it’s plausible, since mochiko is basically rice flour. But the texture of this cake is different than what you’d buy at the store. Spongey, slightly crunchy on the outside, super moist… This Blueberry Mochi Cake recipe is super hard to resist!
Before starting this recipe, I have one pointer: although there are many things that you can substitute throughout cooking, this recipe calls for mochiko, which is a sweet rice flour, and cannot be substituted for something else. It’s what makes the mochi cake the mochi cake, giving it that nice spongey texture. Come on, you’re making a mochi cake for a reason! 🙂
But man, I cannot tell you how funny my hands looked when I was finished putting the blueberries in the batter… They were all stained with the color and even though I washed my hands thoroughly afterwards, the stain was still there! Not to worry, though, I think the reason my blueberry mochi cake did that was because my blueberries were starting to thaw out… And the fact that my hands are usually pretty warm. That probably didn’t help, either.
- 1 box (16 oz) Mochiko (the brand I use is Koda Farms)
- 1 c butter (2 sticks), melted
- 2 c sugar
- 1 (12 oz) can of evaporated milk
- 4 eggs
- 2 tsp baking powder
- 4 tsp vanilla extract
- 10 oz frozen blueberries
- Preheat oven to 350 F.
- In a mixing bowl, combine all dry ingredients. Stir until mixed together.
- After the dry ingredients are mixed together, fold in butter, eggs, evaporated milk, and vanilla extract into the bowl. Mix until the batter is smooth and there are no lumps.
- In a greased 13x9x2 inch pan, pour out half of the batter and then sprinkle blueberries accordingly.
- Add in other half on top. If you have extra blueberries, sprinkle on top.
- Put in oven, and bake till done (a toothpick inserted shows little crumbs and no liquid) and golden brown.
- Let cool for 1 hour, slice with plastic knife, and enjoy!