Blueberry Potato Cake

Name: Blueberry Potato Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 473 milliliters blueberries; 4 eggs; 473 milliliters all-purpose flour; 1 large potato, peeled and cubed; 0 teaspoons salt; 237 milliliters shortening; 2 teaspoons vanilla extract; 473 milliliters white sugar

Blueberry Potato Cake is a dairy free and vegetarian main course. This recipe serves 1. One portion of this dish contains around 56g of protein, 225g of fat, and a total of 4845 calories. A mixture of sugar, vanillan extract, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the vanillan extract you could follow this main course with the Vanillan Ice Cream as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

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).

Ingredients you will need

Potato

All Purpose Flour

Water

Equipment you will use

Oven

Frying Pan

Pot

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.

Ingredients you will need

Baking Powder

Blueberries

All Purpose Flour

Salt

In a large bowl, cream together the shortening and sugar until light and fluffy.

Ingredients you will need

Shortening

Cream

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Blueberries

Vanilla