Blueberry Potato Cake
Ingredients1 h 15 m servings 420 cals
- 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.
Per Serving: 420 calories; 19.1 g fat; 58.5 g carbohydrates; 5 g protein; 62 mg cholesterol; 134 mg sodium. Full nutrition
ReviewsRead all reviews 4
Pretty dang good! I took it to our local garden club meeting. It was hit for sure! Anything with both a fruit and a vegetable has to be worth writing about! Several bakers from the club mentio...
I have mixed reviews about this cake. I liked that it was old-fashioned and it tasted good but it kind of reminded me of blueberry pancakes without the syrup. It was very moist but was too wet i...
We found this to be an odd sort of cake. It didn't taste bad, just a little strange. The novelty of having a cake made with mashed potatoes probably was the highlight of the experience!