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 eggs
2 teaspoons vanilla
1 teaspoon nutmeg
Grated rind of 1 lemon
2 cups fresh blueberries
1/4 cup sugar, for sprinkling

1. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2 inch baking pan.
2. In the bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Add the butter and milk. Beat for 3 minutes.
3. Add the eggs, vanilla, nutmeg, and lemon rind. Beat again to combine.
4. Pour the batter into the prepared pan. Sprinkle the berries and 1/4 cup sugar over the top.
5. 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].