Blueberry Potato Cake

Ingredients

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

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 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.
• sift together the flour, baking powder and salt. stir in the blueberries to coat them in the flour mixture. set aside.
• 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.
• 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.