3 cups unsifted flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup shortening
1 1/3 cups sugar
4 eggs
1/2 cup milk
1 1/2 tsp lemon juice
1 cup drained, crushed pineapple
2 cups blueberries, rinsed and drained

Sift flour with baking powder, soda and salt. Cream shortening until light and fluffy. Gradually beat in sugar. Stir in eggs, milk, lemon juice and pineapple. Beat in dry ingredients. Fold in blueberries. Pour into 6 greased and floured 6″x 3 1/4″ x 2 1/4″ pans. Bake at 350° F for 40 to 50 minutes. Remove from pan and cool on a rack. Recipe makes 6 loaves of Pineapple Blueberry Bread