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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 20 |
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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. Ingredients:
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 |
Directions:
1. Cream oleo. Add sugar gradually to the oleo, stirring well.
2. Stir in eggs and the rest of ingredients.
3. Pour batter into 2 (9 1/2 x5 12) tin loaf pans, greased and floured.
4. Bake at 350°F for 45 minutes.
5. Cool on a wire rack.
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