Recipe: Blueberry Pineapple Loaf
Description: I get fresh blueberries from my mom every year and am always looking for new ways to use them.  Found this recipe in &quot;The Church Supper Cookbook.&quot;  I've also made this omitting the pineapple and using 1 cup of blueberries.  Best eaten within 24 hours.  Credited to Arlene Gilman, Woodstock Baptist Church, Woodstock, NH.
Ingredients: [{"text": "3/4 cup sugar"}, {"text": "1 egg"}, {"text": "2 tablespoons melted butter"}, {"text": "3/4 cup pineapple juice"}, {"text": "2 cups flour"}, {"text": "1/2 teaspoon salt"}, {"text": "2 teaspoons baking powder"}, {"text": "1/2 cup drained crushed pineapple"}, {"text": "1/2 cup blueberries (fresh or frozen)"}, {"text": "1/2 cup nuts (any kind)"}]
Instructions: Combine sugar and egg; cream with butter.  Add pineapple juice.
Combine flour, salt, and baking powder, and add to sugar mixture; stir in pineapple, blueberries and nuts.
Pour into a greased 8x4-inch loaf pan and bake at 350&deg;F for 1 hour.
