Blueberry Potato Cake


"My grandmother used to make this when I was young and it is delicious. Its great for breakfast or for a midday snack."
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1 h 15 m servings 420 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  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.



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!

it was good, nothing special, however: you can do better with so many blueberries. I agree with another cook, it certainly coul do with a icing. Don't know if I'll do it again.