My Mother’s Day post inspired my cousin to mail me his collection of handwritten recipes from our grandmother, Bertie. He realized how much I would welcome this addition to my archives. Her favorite category? Sweets! This recipe dresses up ordinary blueberry bars with lemon rind and nutmeg. I liked it so much that I’m entering it into a baking contest at work later this week. I can almost see Grandma shrugging her shoulders and modestly declaring there’s nothing to it, but I know she would encourage me anyway. Let the judging begin!
Bertie’s Blueberry Kuchen (1950s)
Makes 24 (2-inch) squares
3 cups flour
1 1/2 cups sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 1/3 cup milk
2 teaspoons vanilla
1 teaspoon nutmeg
Grated rind of 1 lemon
2 cups fresh blueberries
1/4 cup sugar, for sprinkling
- Preheat the oven to 350 degrees. Grease a 13 x 9 x 2 inch baking pan.
- In the bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Add the butter and milk. Beat for 3 minutes.
- Add the eggs, vanilla, nutmeg, and lemon rind. Beat again to combine.
- Pour the batter into the prepared pan. Sprinkle the berries and 1/4 cup sugar over the top.
- Bake for 40 to 45 minutes until the batter is golden brown. Cool slightly in the pan before cutting into squares. Sprinkle each one with confectioner’s sugar [I didn’t do this – there is already sugar on top – but it would look pretty if you want to].