3 c. flour
1 tsp. baking soda
1/2 tsp. salt
2/3 c. veg. shortening
1 1/3 c. sugar
2 c. blueberries, rinsed & drained
1 c. chopped nuts
4 eggs
1/2 c. milk
1 1/2 tsp. lemon juice
1 c. well drained pineapple
1/2 c. coconut

(Frozen berries may be used.) Sift flour with 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 6 x 3 1/4 x 2 1/4 inch pans. Bake in preheated oven at 350 degrees for 40 to 45 minutes. Will keep in freezer for 6 months.