Ingredients

3 cups unsifted all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2/3 cup vegetable shortening
1-1/3 cups granulated sugar
4 eggs
1/2 cup milk
1-1/2 tsp. lemon juice
1 cup well-drained crushed pineapple
2 cups fresh cultivated blueberries, rinsed and 
  drained
1 cup chopped nuts
1/2 cup flaked coconut

                     Preparation

 Sift flour with baking powder, baking 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, nuts and coconut.  Pour dough into 6 
greased and floured 6x3-1/4 x 2-1/4 inch pans.  Bake 
in preheated moderate oven (350) for 40-45 minutes.  
Unmold and cool on a rack.  When thoroughly cold, 
wrap breads in freezer wrapping material, excluding 
as much air as possible.  Seal tightly and label with
date.  Storage life in a 0 degree freezer is 6 months.
Yields 6 loaves, each 6x3-1/4 x 2-1/4 inches.