with blueberries.

The perfect breakfast treat

It was a busy morning, and I was planning on having a close friend over for lunch. I wanted to make sure there would be some yummy dessert, and I had bought a huge box of blueberries the day before, so I knew I’d be making blueberry mochi cake. Everyone gobbled up their serving within minutes. This is very easy and a must try.

recipe from closet cooking

1 cup butter (melted)
2 cups sugar
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
4 eggs
1 pound mochiko (1 box)
2 teaspoons baking powder
1 cup blueberries

1. Mix the butter and sugar in a large bowl.
2. Mix in the evaporated milk and vanilla extract.
3. Mix in the eggs.
4. Mix in the mochiko and baking powder.
5. Mix in the blueberries.
6. Pour the batter into a greased 9×13 inch baking pan.
7. Bake in a preheated 350F oven until golden brown on top and a toothpick pushed into the center comes out clean, about 1 hour.

Creme Cheese Frosting (optional)


2 8 ounce packages or tubs of creme cheese softened

1/2 cup of butter softened

2 cups sifted confectioners’ sugar

1 teaspoon vanilla extract


In a medium bowl, creme together the creme cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in a refrigerator after use.

Cut your cake in half horizontally in 2 equal pieces with a cake leveler.

Put the cooled frosting on top, put the top layer on top, then add more frosting to the top of the cake and serve.