What to do with all those in-season blueberries? Bake them into dreamy cobblers, pies or muffins.

My 80-year-old Mom and I made an impromptu trip to Michigan last weekend. Neither she nor I had ever picked blueberries before, and it is one of our favorite fruits. For some reason, I thought I would have to get on my hands and knees to pick blueberries, but they grow on bushes. The farm where we picked them sold them for $1.95 a pound! I had to stop myself at five pounds, but now that I am home, I wished I would have picked 10 pounds.

I have a few tips about blueberries. The first is never wash them until right before you plan to use them. Washing them speeds up the deterioration of the berries. Secondly, blueberries freeze amazingly well. Place the berries on a baking sheet, freeze them for 30 minutes and store them in a zip-top bag. That way, they freeze individually, and you can scoop out a cup at a time as needed. I never defrost my blueberries for muffins or other recipes because the cooking process takes care of that.

Blueberries can be left on your counter for a couple of days after you buy them, or in the fridge for one to two weeks covered, and up to a year frozen. So, listen to me and if you can pick your blueberries, buy twice as many as initially wanted. You can thank me later.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram at instagram.com/mybizzykitchen/?hl=en and Facebook at facebook.com/mybizzykitchen.

Blueberry Cobbler

For the cake:

1¼ cups flour

¼ cup no calorie sweetener (I used Truvia)

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon lemon juice

1 cup unsweetened almond milk (or any milk)

2 tablespoons light butter, melted (I used I Can't Believe It's Not Butter)

For the berries:

1 tablespoon decorative (or coarse) sugar

3 cups blueberries, rinsed and patted dry

1 tablespoon sugar

1 teaspoon lemon juice

1 tablespoon cornstarch

Heat oven to 375 degrees. Mix the cake ingredients together and pour into a baking dish. I used a 1.5-quart casserole dish. Sprinkle the batter with the tablespoon of decorative sugar. Mix the blueberries, sugar, lemon juice and cornstarch together. Pour over the batter. Bake for 45 minutes.

Serve with vanilla ice cream or whipped cream.

Serves 6

Biz Velatini

Blueberry Rhubarb Hand Pies

For the dough:

One package refrigerated pie dough

For the filling:

2 cups blueberries

½ cup rhubarb, chopped

1/8 cup no calorie sweetener (I used Truvia)

1/8 cup water

1 tablespoon cornstarch

1 tablespoon lemon zest

Egg wash (one egg yolk mixed with 1 tablespoon water)

1 tablespoon decorative or coarse sugar

Heat oven to 375 degrees. Mix the water with the cornstarch. In a skillet, cook the blueberries, rhubarb, cornstarch mixture, lemon zest and sweetener for 5-6 minutes over medium heat, or until thickened.

Using a bowl as a guide, cut out four 5- to 6-inch circles of pie dough. Divide the blueberry mixture evenly between the circles, fold the dough over and press to seal. Brush with egg wash and sprinkle with the sugar. Bake for 20 minutes.

Optional: Make a glaze. I use Truvia no-calorie powdered sugar. Simply mix 1/3 cup of the powdered sugar with a tablespoon of unsweetened almond milk. Let the hand pies cool before adding the glaze.

Serves 4

Biz Velatini