Blueberry Pineapple Bread
2/3 cup vegetable shortening
1 1/3 cups sugar
1 (15 oz.) can crushed pineapple, drained
4 eggs
1/2 cup milk
1 1/2 teaspoons lemon juice
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups blueberries
1/2 cup flaked coconut
Preheat oven to 350 degrees F. Prepare two 9 x 5-inch loaf pans by greasing or with nonstick cooking spray. In a large mixing bowl, beat shortening at medium speed of an electric mixer until creamy; add sugar gradually, beat well. Add pineapple, eggs, milk, and lemon juice; beat well. Combine flour, baking powder, baking soda, and salt; add to shortening mixture, beat just until blended. Stir in blueberries and coconut. Pour batter into prepared loaf pans. Bake for 40 - 45 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes, then remove from pans to cool completely. Makes 2 loaves.
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