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This recipe is another of my family’s recipes, handed down through many generations to my mother. It is a staple in our home at the holidays and pretty much anytime that blueberries are available. In Maine, the area of the eastern part of the state is called “down east” where the small, sweet blueberries grow wild. On the rare occasion that I can get fresh wild Maine blueberries, this is the first thing I make. But even using frozen berries, it is still delicious. The bigger blueberries grown in other parts of the U.S. are still good, just not quite as sweet and will add a considerable amount of water to the cake. For this recipe, the small wild blueberries are the best.

1 ¼ cups sugar

½ cup butter (1 stick)

2 eggs Dash of salt

¼ teaspoon nutmeg

½ teaspoon cinnamon

½ teaspoon vanilla

2 cups plus 2 tablespoons flour

2 teaspoons baking powder

½ cup evaporated milk

1 ¼ cups fresh or frozen blueberries

Cream together 1 cup of sugar (reserve remaining sugar), butter, eggs, and salt. Add milk and vanilla and combine. Fold in 2 cups of the flour (reserving the remaining flour) and baking powder. Roll blueberries in the remaining 2 tablespoons of flour. This will keep the blueberries from sinking to the bottom. Gently fold blueberries into the batter. Pour into a greased 9×13 pan. Combine the remaining ¼ cup sugar, nutmeg, and cinnamon and sprinkle over the top of cake. Bake in oven at 350 degrees until done – about 40 minutes.

Growing up, this was always one of my favs! It is a great twist on the regular puffed rice treats — sweeter and full of flavor.

1 small package butterscotch chips

½ cup peanut butter

3 cups puffed rice cereal

Melt butterscotch chips and peanut butter on low heat.Add puffed rice cereal and stir well. Pack in 8×8 inch buttered pan. Cool and cut in squares.