Mom'S Blueberry Bread
A moist, flavorful blueberry bread with pineapple and coconut, perfect for breakfast or snack, combining fruity sweetness and nutty crunch in every slice.
Ingredients
Instructions
- Sift flour with baking powder, baking soda, and salt.
- Cream shortening until light and fluffy.
- Gradually beat in sugar.
- Stir in eggs, milk, lemon juice, and pineapple.
- Fold in blueberries, chopped nuts, and flaked coconut.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pan and serving.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute half of the shortening with unsweetened applesauce for a healthier option. If fresh blueberries are unavailable, frozen blueberries work as well; just don't thaw them before adding to the batter. This recipe is quite versatile, allowing for the addition of spices like cinnamon or nutmeg for extra flavor.
Serving Suggestions
This blueberry bread pairs beautifully with a dollop of whipped cream or a spread of cream cheese for breakfast or brunch. Serve it alongside fresh fruit or yogurt for a wholesome meal. It also makes a fantastic afternoon snack with a cup of tea or coffee. For a fun twist, try serving it with slices of Fudgsicle Pie for dessert!
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and place it in the freezer for up to 3 months. To reheat, simply thaw at room temperature or microwave for a few seconds until warmed through, which will help restore its moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Blueberry Bread contains roughly 410 calories, with 5g protein, 63g carbohydrates, and 17g fat. It is a good source of iron (17% of the Daily Value), calcium (17% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1280mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in this recipe. Just remember to add them directly from the freezer without thawing, as this will help prevent them from bleeding into the batter and turning it purple.
How can I make this recipe gluten-free?
To make this blueberry bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum for the best texture. Adjust the baking time as needed, as gluten-free batters can sometimes bake faster.
What can I substitute for shortening?
If you want to substitute shortening, you can use an equal amount of unsalted butter or coconut oil. Both options will impart a slightly different flavor but will yield a deliciously moist bread. Just make sure to soften them before creaming with the sugar.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).