Author Notes
This is my nana's blueberry bread recipe. I recommend freezing and defrosting before serving. I served mine for breakfast with a dollop of plain greek yogurt. www.shanimalcrackers.com —Shannon | Shanimal Crackers
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Ingredients
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3 cups
flour
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2 teaspoons
baking powder
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1 teaspoon
baking soda
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1/2 teaspoon
salt
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2/3 cup
butter
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1 1/3 cups
sugar
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4
eggs
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1/2 cup
milk
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1 1/2 teaspoons
lemon juice
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1 cup
drained crushed pineapple
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3 cups
blueberries
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1/2 cup
coconut
Directions
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Preheat oven to 350 degrees Celsius. Grease four small (or two large) bread tins with extra butter.
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Combine flour, baking powder, baking soda and salt.
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Cream butter until light and fluffy with a mixer. Gradually beat in sugar. Stir in eggs, milk, lemon juice and pineapple.
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Add dry ingredients and hand mix...don’t use mixer or it will get tough. Fold in blueberries and coconut.
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Add batter to greased pans. Bake for approximately 40 minutes, or until a knife comes out clean. Remove and cool on a drying rack.
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