Blueberry Potato Cake Recipes

BLUEBERRY POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
• Blend cake mix plus extender, 1 1/4 cups water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.
• While cake is baking, stir sugar and cornstarch together in a small saucepan over medium heat. Add 1 cup water and bring to a boil, stirring constantly. Add blueberries and lemon juice; cook and stir until blueberries burst and sauce turns a deep purple color, about 10 minutes. Gently mash any berries that did not burst. Remove from heat and let cool until cake is ready.
• Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.
• Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly pour the warm blueberry sauce over cake. Refrigerate until cool before slicing.

MELT IN YOUR MOUTH BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
• Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
• In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
• Bake for 50 minutes, or until cake tests done.

ALICE'S EASY BLUEBERRY CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
• Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
• Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
• Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.

SWEET POTATO BLUEBERRY PIE CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
• Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy. Add the brown sugar and salt, and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
• Add the eggs one at a time, beating after each addition before adding the next. Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes.
• Sift together the cake flour, baking powder, baking soda and cinnamon in a medium bowl and set aside. Mix together the milk, sweet potatoes, orange juice and vanilla in a separate bowl. Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in. Add one-third of the milk mixture and beat just until blended in. Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used. Scrape down the sides of the bowl occasionally for even mixing.
• Toss the blueberries together with the raw sugar in a small bowl.
• Scoop up the batter into the cupcake liners and lay 2 to 3 sugared blueberries on each cupcake. Bake until an inserted toothpick comes out clean, about 22 minutes. Let cool completely before frosting.
• For the blueberry filling: Put the blueberries, cornstarch, granulated sugar, raw sugar, cinnamon, orange zest and 2 tablespoons water into a saucepan and set over medium heat. Bring to a boil and simmer until reduced to a jam-like consistency, about 10 minutes.
• For the chantilly cream: Using an electric mixer, whip the cream on high in a cold bowl; add the confectioners' sugar and vanilla bean seeds and whip until fluffy.
• Use a corer to remove the center of each cupcake and insert some blueberry filling. Cover each cupcake with the chantilly cream.