Prep 20 mins
Cook 45 mins
When I lived in the u.p. of Michigan, I lived on Blueberry Street. You could pick blueberries by the pail full. An aunt of mine, who was a cook on the IronOre Boats, gave me this recipe. It is so good with pineapple and coconut in.
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2⁄3 cup oleo
- 1 1⁄3 cups sugar
- 4 eggs
- 1⁄2 cup milk
- 1 1⁄2 teaspoons lemon juice
- 1 cup crushed pineapple
- 2 cups blueberries
- 1 cup pecans
- 1 1⁄2 cups coconut
- Cream oleo. Add sugar gradually to the oleo, stirring well.
- Stir in eggs and the rest of ingredients.
- Pour batter into 2 (9 1/2 x5 12) tin loaf pans, greased and floured.
- Bake at 350°F for 45 minutes.
- Cool on a wire rack.
I made this blueberry bread late this afternoon. I omitted the coconut because I didn't have any. It was okay. I put a big glob of butter on it and that sure did improve the taste.
I liked that this recipe made two loaves. I won't be making it again however. I looked forward to to various flavors but the pineapple and, for the most part, the blueberries were completely overwhelmed by the coconut. Also I used my regular loaf pans but they were too small; the middle of both loaves were uncooked.
A refreshingly different quick bread! I used shortening (Crisco) instead of oleo and omitted the pecans so my one year old could eat it too. He and I both loved this bread! I also made it in 6 mini-loaf pans, which took about 35 min. to bake. Keep one out to eat and freeze the rest!