Blueberry Mochi Cake

This post has been sponsored by Nestlé® Carnation®. All thoughts and opinions are my own.

Soft and chewy butter mochi cake made with Nestlé® Carnation® and filled with fresh, sweet blueberries,. These blueberry mochi cakes are simple to make, delicious, and the perfect dessert to bring to your summer gatherings.

We’re so close to the official start of summer. I can almost feel the summer vibes. What I love most about the summer season is the abundance of fruits, like different berries and stone fruits. Everything tastes so fresh and so sweet. How can anyone resist them?

So of course, with the berry season well under way, I knew I needed to incorporate some of my favorites into my baking. Blueberries are so sweet and are in abundance right now. So, I thought they would be the perfect to add to mochi cakes.

Chewy on the outside with a soft center, mochi cakes are made with butter, rice flour, vanilla extract, sugar, eggs, Nestlé® Carnation® Evaporated milk, and coconut milk. Every bite has a hint of coconut. The evaporated milk adds creaminess and richness to the mochi cake.

Carnation® now comes in reclosable packaging so you can use some now and save the rest for a later time. You can find this at Walmart in the baking section where you can find most of the other ingredients you need for making this mochi cake.

This blueberry mochi cake is soo delicious and so addictive. And it’s perfect for bringing to all your summer social gatherings or just as an after-work snack. Plus, you can dress it up by dusting it with powdered sugar or drizzling a freshly made batch of blueberry jam.

Preheat the oven to 350F. Line a baking pan with parchment paper or lightly grease the surface with olive oil. Set aside for now.

In a medium-sized mixing bowl, mix together melted butter, vanilla extract, and granulated sugar until combined. Add eggs, one at a time, and mix until combined.

In another mixing bowl, sift together the mochiko rice flour and baking powder. Pour the dry ingredients into the wet ingredients. Mix until combined.

Pour in the evaporated milk and coconut milk. Mix until the batter comes together. The batter will appear liquid-y. Fold in the blueberries. Pour the blueberry mochi batter into the prepared baking pan. Bake the blueberry mochi cake for 50 minutes to an hour.

Remove the butter mochi cake from the oven when the top is browned. Test its readiness by inserting a toothpick into the center. If the toothpick comes out mostly clean, the butter mochi cake is ready. Wait until the cake has cooled to room temperature before slicing into 12- 24 pieces. Depends on large you want each slice to be.

When ready to serve, you can dust the blueberry mochi cake with powdered sugar or quickly make blueberry jam.

Cook blueberries with granulated sugar and water for about 10 minutes until the blueberries have burst and broken down into a thick sauce.

Blueberry Mochi Cake

 

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Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

Soft and chewy butter mochi cake made with Nestlé® Carnation® and filled with fresh, sweet blueberries,. These blueberry mochi cakes are simple to make, delicious, and the perfect dessert to bring to your summer gatherings.

Author: Andrea Giang

Recipe type: Dessert

Serves: 12-24 bars

Ingredients

• 1 stick unsalted butter
• 2 teaspoons vanilla extract
• 1½ cups granulated sugar
• 4 large eggs
• 16 ounce mochiko rice flour
• 2 teaspoons baking powder
• 1½ cups Nestlé® Carnation® Evaporated Milk
• 1- 13.5 ounce can coconut milk
• 2 cups blueberries

Directions:

1. Preheat the oven to 350F. Line a baking pan with parchment paper or lightly grease the surface with olive oil. Set aside for now.
2. In a medium sized mixing bowl, mix together melted butter, vanilla extract, and granulated sugar until combined. Add eggs, one at a time, and mix until combined.
3. In another mixing bowl, sift together the mochiko rice flour and baking powder. Pour the dry ingredients into the wet ingredients. Mix until combined.
4. Pour in the evaporated milk and coconut milk. Mix until the batter comes together. The batter will appear liquid-y. Fold in the blueberries. Pour the blueberry mochi batter into the prepared baking pan. Bake the blueberry mochi cake for 50 minutes to an hour.
5. Remove the butter mochi cake from the oven when the top is browned. Test its readiness by inserting a toothpick into the center. If the toothpick comes out mostly clean, the butter mochi cake is ready. Wait until the cake has cooled to room temperature before slicing into 12- 24 pieces. Depends on large you want each slice to be.
6. When ready to serve, you can dust the blueberry mochi cake with powdered sugar or quickly make blueberry jam.
7. Cook blueberries with granulated sugar and water for about 10 minutes until the blueberries have burst and broken down into a thick sauce
8. Serve this blueberry mochi cake dusted with powdered sugar or with blueberry jam.

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