Blueberry Bread Recipe

Name: Blueberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2/3 c. shortening; 1 1/3 c. sugar; 1 (15 oz.) can crushed pineapple, drained; 4 large eggs; 1/2 c. milk; 1 1/2 tsp. lemon juice; 3 c. all-purpose flour; 2 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 2 c. fresh blueberries; 1 c. chopped pecans; 1/2 c. flaked coconut

Servings: persons

2/3 c. shortening
1 1/3 c. sugar
1 (15 oz.) can crushed pineapple, drained
4 large eggs
1/2 c. milk
1 1/2 tsp. lemon juice
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. fresh blueberries
1 c. chopped pecans
1/2 c. flaked coconut

1
Beat shortening at medium speed until creamy; gradually add sugar, beating well.
2
Add pineapple, eggs, milk and lemon juice; beat well.
3
Combine flour and next 3 ingredients; add to shortening mixture, beating until blended.
4
Stir in blueberries, pecans and coconut.
5
Spoon batter into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350u00b0 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
6
Cool bread in pans on wire racks 10 minutes.
7
Remove bread from pans and let cool completely on wire racks.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2/3 c. shortening, 1 1/3 c. sugar, 1 (15 oz.) can crushed pineapple, drained, 4 large eggs, and more.

Yes, Blueberry Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Bread

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