Blueberry Potato Cake You Have To Try

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Blueberry Potato Cake

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

Ingredients :

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

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H15M

Preheat oven to 350 stages F (175 degrees C). Grease and flour a 9x13 inch pan. Bring a small pot of water to boil, add potato and allow it boil until tender (about 10 minutes). Drain properly, then mash. Set aside 1 cup.
Sift together the flour, baking powder and salt. Stir within the blueberries to coat them within the flour mixture. Set aside.
In a big bowl, cream together the shortening and sugar till mild and fluffy. Mix in the warm mashed potato. Beat in the eggs one by one, then stir in the vanilla. Stir inside the flour combination with the blueberries, mixing simply until included.
Pour batter into organized pan. Bake within the preheated oven for forty five mins, or until a toothpick inserted into the center of the cake comes out easy. Allow to chill.

Notes :

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