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
- 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
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.