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Contest-Winning Blueberry Quick Bread

 Contest-Winning Blueberry Quick Bread
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
24 ServingsPrep: 25 min. Bake: 50 min. + cooling


  • 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


  • 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.
  • 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

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Contest-Winning Blueberry Quick Bread (continued)

Directions (continued)

  • pans to wire racks. Yield: 2 loaves (12 slices each).
Editor's Note: This recipe was tested with Splenda sugar blend. If using frozen blueberries, do not thaw before adding to batter.
Nutritional Facts: 1 slice equals 193 calories, 8 g fat (4 g saturated fat), 31 mg cholesterol, 186 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.