Blueberry Quick Bread - cooking recipe

Ingredients

2/3 cup butter, softened
1 1/4 cups sugar, blend for baking
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 nonfat milk
2 cups fresh blueberries or 2 cups frozen blueberries
1 cup canned unsweetened crushed canned pineapple, drained
1/2 cup pecans or 1/2 cup walnuts, chopped
1/2 cup flaked coconut

Preparation

In large mixing bowl, cream butter and sugar blend.
Add the eggs, egg whites and lemon juice; mix well.
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Fold in the blueberries, pineapple, pecans and coconut.
Transfer to two 8-inch by 4-inch by 2-inch loaf pans coated with cooking spray.
Bake at 350 degrees 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.