So apparently I’m way behind on my baking posts, since the recipe I’m posting today I first made over a year and a half ago. Since then, it seems it’s become my go-to recipe for gatherings, since it’s so easy to make and also such a crowd-pleaser.
This uses mochiko, or rice flour, which you can find in a lot of places, even Walmart. As a bonus, since it uses rice flour instead of regular flour, it’s gluten-free. Though not dairy-free, since there’s evaporated milk and a healthy dose of butter.
No origin story this time. Maybe next time for strawberry mochi cake.
I got the recipe here, though other versions also exist on the web.
Blueberry Mochi Cake
1 cup butter, melted
2 cups sugar
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
4 eggs
1 (1 pound) box mochiko
2 teaspoons baking powder
1 cup blueberries
- Preheat oven to 350F.
- Mix the melted butter and sugar together until well-blended.
- Add the evaporated milk and vanilla, and mix until combined.
- Add the eggs, and mix until combined.
- Add the mochiko and baking powder, and mix until combined.
- Fold the blueberries into the batter.
- Pour the batter into a greased 9×13 baking pan.
- Bake at 350F for about an hour, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan before turning out the cake and cutting into pieces.
The batter. I love this recipe because you just mix everything together, very simple.
The batter poured into a 9×13 pan.
Mine was done after 50 minutes. I neglected to take a picture of it before cutting it up, but here it is in 48 unequal pieces.
I like this mochi cake a lot because it has a nice chewy texture from the mochiko, along with the buttery taste of cake and the tart flavor of blueberries.