3 cups blackberries
1 cup sugar
3 T flour
1 T grated lemon rind
4 T butter
Combine flour, sugar and rind. Add to the berries. Using your favorite pie crust, line the pie tin. Dot with 2 T butter. Pour in berries. Dot with remaining 2 T butter. Cover the top with a lattice crust. Bake in a hot oven (400 F) for 15 minutes. Reduce to 325 F and bake 20 to 30 minutes more.

BLACKBERRY COBBLER Yield: 6 servings
1 quart blackberries
½ cup water
1 ½ cups sugar (divided)
1 tsp lemon juice
¼ cup butter or margarine
1 cup flour
2 tsp baking powder
1 dash salt
1 cup milk
½ tsp cinnamon

Preheat oven to 350 F. In a large saucepan combine berries, water, and 1/2 cup sugar. Cook until mixture is hot and sugar is dissolved. Remove from heat and add lemon juice. Melt butter in a 2 quart baking pan. Combine 1 cup sugar, flour, baking powder, and salt in a medium mixing bowl. Stir in the milk. Add cinnamon.

Pour batter over melted butter in the pan, do not stir. Spoon berries over the batter, but do not stir; batter will rise to the top to form a crust.
Bake for 40 to 45 minutes. Serve with whipped cream.

4 cups blueberries
½ cup sugar (more, if desired)
2 T cornstarch
2 tsp lemon juice
1 T butter or margarine

Mix all ingredients together in medium saucepan. Cook over low heat, stirring constantly until sugar is dissolved. Cook over medium heat until mixture comes to a boil. Turn down heat and simmer until thickened. Be sure to keep stirring until fruit is of desired consistency. Pour into your favorite pie crust; cover with top crust and bake.

BLUEBERRY MUFFINS (Yield: 24 muffins)
2/3 cup shortening
1 cup sugar
3 eggs
3 cups flour
3 tsp baking powder
1 tsp salt
1 cup milk
1 cup fresh or frozen blueberries, thawed and drained

Cream shortening, gradually adding sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add to creamed mixture alternating with milk, beginning and ending with flour mixture. Fold in blueberries. Spoon batter into greased muffin cups, filling 2/3 full. Bake at 375 F for 20 to 25 minutes or until golden brown.