and even one corner thrown in!
This blueberry mochi cake is my latest obession...
I've made it three times already. For the second time (seen below), I used Trader Joe's organic wild blueberries. They are smaller than the regular frozen kind I get from Fresh & Easy.
This time, instead of mixing the blueberries into the batter, I put them ON TOP of the batter. Then, with a butter knife, I pressed some blueberries down and made a few swirly passes to make a pretty pattern. I also used a pastry brush to butter the pan so it could be removed more easily once it was cooled down.
Instead of one hour, I cut the time in the oven down by 5 minutes. I remember the first time I made it, it looked a bit too browned at the top. The toothpick still came out clean after 55 minutes of baking.
The cake was shared with Cathy of Mmm-Yoso. My third batch made earlier tonight will be gifted to D, KD, and my hair stylist. I love love love this recipe! It smells so good when baking...
The slight chewiness of the mochi and the tiny sweet blueberries make for a delicious snack!
See my original post here along with links to other versions.
2 comments:
Thank you again- this is *so* good and the recipe is easy; we're going to make it this weekend. Warmth in the kitchen and snacks!
Glad you liked it! You cannot fail with this recipe.
Here's a link I just found with other variations:
http://www.recipebridge.com/r/mochi-cake-recipes
hope to see you tomorrow if you can make it!
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