Title: Cheryl's blueberry lemon crisp
 Categories: Desserts
      Yield: 8 Servings
 
  6 1/2 c  Blueberries
  1 1/2    To 4 teaspoons grated fresh
           Lemon peel, depending on how
           Tart you like it
           A few pinches flour
           TOPPING:
  1 1/2 c  Brown sugar
      1 c  Flour
    1/2 ts Ground cinnamon
    1/2 c  Butter, softened
 
  Put the blueberries in a large but shallow baking dish. You can vary
  the amount of blueberries by half a cup either way without making any
  difference; 6 1/2 cups is what I happened to have on hand.
  
  Lightly sprinkle a few pinches of flour over the blueberries to help
  absorb the berry juice.  You can omit the flour if you want; if you
  do, there will be more leftover berry juice in the bottom of the pan.
  
  Sprinkle the lemon peel over the berries.  The tartness of fresh
  lemon peel balances the sweetness of the berries and topping, so use
  the amount that suits your personal taste. Then go change the name of
  the recipe and put your own name in; you've customized it, you
  deserve it! :)  Reduce the amount of lemon peel if you decide to cut
  back on the amount of topping.
  
  Mix together the remaining ingredients; it will be easier if the
  butter and brown sugar are nice and soft. Sprinkle the mix on the
  berries. Bake for 25 minutes at 275-degrees F.