Blueberry Mochi Cake


  • 1 (16-oz) box mochiko rice flour
  • 1 cup Kerry Gold butter (room temp)
  • 1 1/2 cups sugar
  • 1 (12-ounce) can evaporated milk
  • 4 eggs (light scramble)
  • 2 tsp baking powder
  • 2 tsp vanilla
  • 1 tsp salt
  • 1 21 oz. Comstock blueberry pie filling


  1. Cream butter with sugar.
  2. Mix in the evaporated milk to the butter/sugar mixture. Mix eggs into the mixture. Mix in the rice flour, baking powder and vanilla.
  3. Swirl in blueberry pie filling into mixture. Don’t over mix. Uneven and clumpy is the goal.
  4. Pour mixture into a lightly greased 9 x 13 pan. Bake for approximately 1 hour at 350°F. Toothpick test it.
  5. Let cake completely cool, allowing the mochi to set, before cutting and serving.

Leave a Reply

Your email address will not be published.