Lemon Blueberry Mochi Cake (gf) Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly butter an 8-inch (20 cm) square or round cake pan and line the bottom with parchment paper. Butter the parchment and set pan aside.

Combine dry ingredients

In a medium bowl whisk together 2 cups glutinous rice flour, 1 cup granulated sugar, 2 tsp baking powder, and 1 tsp fine sea salt until evenly distributed.

Whisk wet ingredients

In a large bowl whisk 4 large eggs until frothy. Add 1 cup whole milk, 6 tbsp melted cooled unsalted butter, 2 tbsp fresh lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract. Whisk until well combined.

Combine wet and dry

Gradually add the dry mixture into the wet ingredients, whisking continuously to avoid lumps. Whisk until the batter is smooth and homogenous. Batter will be slightly thicker than a typical wheat cake batter but pourable.

Transfer to pan

Pour about two-thirds of the batter into the prepared pan and smooth the surface with an offset spatula or the back of a spoon.

Cook blueberry compote

In a small saucepan combine 1 cup blueberries, 2 tsp granulated sugar, and 1 tsp lemon juice. Cook over medium heat, stirring occasionally, until berries soften and release juices, about 4–6 minutes. If using frozen berries, cook 1–2 minutes longer.

Thicken compote

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the simmering blueberries and cook 30–60 seconds more until slightly thickened. Remove from heat and let cool 5 minutes (compote should be warm but not piping hot).

Swirl compote into batter

Drop spoonfuls of blueberry compote over the batter in the pan (reserve a few spoonfuls for topping). Using a skewer or knife, drag through the batter in a few figure-eight or swirl motions to create a marbled pattern. Do not over-swirl; you want distinct ribbons of blueberry.

Top and finish before baking

Dollop the remaining batter over the swirled surface to cover any exposed areas and smooth gently. Scatter a few whole blueberries over the top if desired, and sprinkle 1 tbsp turbinado or coarse sugar evenly for texture.

Bake

Bake in the preheated 350°F (175°C) oven for 35–45 minutes, or until the edges are golden and the center is set. Because mochi cake retains moisture, a toothpick inserted in the center may come out slightly tacky but should not be wet batter. Check at 30 minutes and cover loosely with foil if the top is browning too quickly.

Cool in pan

Remove from oven and let the cake cool completely in the pan on a wire rack, about 1–1.5 hours. Cooling fully allows the mochi texture to set and makes slicing cleaner.

Remove and finish

Run a thin knife around the pan to loosen, then invert the cake onto a cutting board and peel off parchment. If desired, dust the top with 2 tsp powdered sugar and sprinkle 1 tsp extra lemon zest.

Slice into 9 squares (for 8–10 servings you can cut smaller) and serve at room temperature. The cake stores well covered at room temperature for 1 day or refrigerated for up to 4 days; warm briefly before serving to soften if refrigerated.