Blueberry Quick Bread

Name: Blueberry Quick Bread
Ingredients: 2/3 cup butter, softened; 1 1/4 cups sugar, blend for baking; 2 eggs; 4 egg whites; 1 1/2 teaspoons lemon juice; 3 cups all-purpose flour; 3 3/4 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup nonfat milk; 2 cups fresh blueberries or 2 cups frozen blueberries; 1 cup canned unsweetened crushed canned pineapple, drained; 1/2 cup pecans or 1/2 cup walnuts, chopped; 1/2 cup flaked coconut

13 ingredients

7 steps

Ingredients

2/3 cup butter, softened
1 1/4 cups sugar, blend for baking
2 eggs
4 egg whites
1 1/2 teaspoons lemon juice
3 cups all-purpose flour
3 3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nonfat milk
2 cups fresh blueberries or 2 cups frozen blueberries
1 cup canned unsweetened crushed canned pineapple, drained
1/2 cup pecans or 1/2 cup walnuts, chopped
1/2 cup flaked coconut

Directions

1

In large mixing bowl, cream butter and sugar blend.
2

Add the eggs, egg whites and lemon juice; mix well.
3

Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
4

Fold in the blueberries, pineapple, pecans and coconut.
5

Transfer to two 8-inch by 4-inch by 2-inch loaf pans coated with cooking spray.
6

Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean.
7

Cool for 10 minutes before removing from pans to wire racks.