Blueberry Colada Mini Loaves |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 48 |
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What do you get when you combine a pina colada and quick bread? This delightfully different treat that mixes in plenty of blueberries, too. The recipe makes eight miniature loaves.Brenda K. Bonn, Geneva, Illinois Ingredients:
2/3 cup shortening |
1-1/3 cups sugar |
4 eggs |
1 can (8 ounces) crushed pineapple, drained |
1/2 cup 2% milk |
1-1/2 teaspoons lemon juice |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups fresh or frozen blueberries |
1/2 cup flaked coconut |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the pineapple, milk and lemon juice. Combine the flour, baking powder, baking soda and salt; gradually beat into the creamed mixture. Fold in blueberries and coconut.
2. Transfer to eight greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
3. Cool for 15 minutes before removing from pans to wire racks. Yield: 8 mini loaves (6 slices each).
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