Blueberry Pineapple Bread

3 cups unsifted flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cups shortening
1 1/3 cup sugar
4 eggs
1/2 cup milk
1 1/2 tsp lemon juice
1 cup crushed pineapple (drained)
2 cups blueberries, rinsed and drained

Preheat oven to 350 degrees.  Sift flour, 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.  Pour into 2 greased and floured bread pans.  Bake for 45 minutes or until toothpick comes out clean.  Cool on rack.  Wrap tightly and refrigerate or freeze.