Blueberry Potato Cake

My grandmother used to make this when I was young and it is delicious. Its great for breakfast or for a midday snack.

Blueberry Potato Cake

Ingredients

  • 1 large potato, peeled and cubed
  • 1 cup shortening
  • 2 cups white sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups blueberries

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Bring a small pot of water to boil, add potato and let it boil until tender (approximately 10 minutes). Drain well, then mash. Set aside 1 cup.

2 Sift together the flour, baking powder and salt. Stir in the blueberries to coat them in the flour mixture. Set aside.

3 In a large bowl, cream together the shortening and sugar until light and fluffy. Mix in the warm mashed potato. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture with the blueberries, mixing just until incorporated.

4 Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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