“When I lived in the u.p. of Michigan, I lived on Blueberry Street. You could pick blueberries by the pail full. An aunt of mine, who was a cook on the IronOre Boats, gave me this recipe. It is so good with pineapple and coconut in.”
READY IN:
1hr 5mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream oleo. Add sugar gradually to the oleo, stirring well.
  2. Stir in eggs and the rest of ingredients.
  3. Pour batter into 2 (9 1/2 x5 12) tin loaf pans, greased and floured.
  4. Bake at 350°F for 45 minutes.
  5. Cool on a wire rack.

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