Blueberries are best made into a pie or as a sauce for dumplings. I use the frozen ones unless fresh are available. It is worth stirring up a batch of pie dough. I like to serve Blueberry Pie warm.

BLUEBERRY PIE
4 cups fresh or frozen blueberries, thawed
1 cup white sugar
3 tablespoons cornstarch
Dash of salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 tablespoons lemon juice
1/2 teaspoon grated lemon rind
1 tablespoon butter
Uncooked pastry for 9 inch 2 crust pie

Combine blueberries with everything else except pastry. Fill a 9 inch pastry lined pie plate. Dot with butter. Add top crust, crimp edges and cut in vent. Bake at 425 F. for 15 minutes, then reduce heat to 350 F. and continue baking for 30 minutes or until bubbly and pastry is lightly browned.