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Contest-Winning Blueberry Quick Bread Recipe

Contest-Winning Blueberry Quick Bread Recipe

This sweet bread recipe has won a blue ribbon at our state fair, perhaps because the crushed pineapple and coconut give it a mild but delicious twist. It makes two loaves, so you can freeze one for a future treat. —Lois Everest, Goshen, Indiana
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling YIELD:24 servings


  • 2/3 cup butter, softened
  • 1-1/4 cups sugar blend
  • 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 fat-free milk
  • 2 cups fresh or frozen blueberries
  • 1 cup canned unsweetened crushed pineapple, drained
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup flaked coconut


  • 1. In a large bowl, cream butter and sugar blend until light and fluffy. Beat in the eggs, egg whites and lemon juice. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in the blueberries, pineapple, pecans and coconut.
  • 2. Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Nutritional Facts

1 slice: 193 calories, 8g fat (4g saturated fat), 31mg cholesterol, 186mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein Diabetic Exchanges:1-1/2 starch, 1-1/2 fat

Reviews for Contest-Winning Blueberry Quick Bread

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Reviewed Sep. 19, 2010

"all we could taste was the flour, will not make this again"

Reviewed Jun. 9, 2010

"For information about Splenda Sugar Blend and substituting with granulated sugar, there is information and an equivalency chart at:"

Reviewed Jul. 16, 2009

"This bread is absolutely delicious! I'll definitely make it again and again. :)"

Reviewed May. 4, 2009

"What's a sugar blend? I have never heard this term before."

Reviewed May. 4, 2009

"Can I use regular sugar?  If so, how much?

THANKS!  sje"

Reviewed May. 2, 2009

"I'd rather use regular cane sugar - how much sugar would I use in place of the sugar blend?"

Reviewed May. 2, 2009

"Can I use regular sugar instead of Splenda?"

Reviewed May. 1, 2009

"Can I use a mini loaf pan?"

Reviewed May. 1, 2009

"Re: Blueberry Quick Bread can I use regular sugar and whole milk, instead of Splenda, and fat free milk?"

Reviewed Sep. 6, 2008

"Can bake in bundt pan - instead of 2 loaf pans. Cool for at least 30 minutes before removing from pan."

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