Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: have an 8-inch double crust pie shell ready. sort, rinse and drain blueberries. sprinkle lemon juice over berries. combine sugar, flour, lemon peel, cinnamon, nutmeg and salt. toss this mixture gently with the blueberries to coat well. put berry mixture into pie shell; dot with margarine. place second crust on top of pie, seal edges and cut 3 slashes in top to allow steam to escape. bake in preheated 450°f oven for 10 minutes. lower heat to 350°f and continue baking 30-35 minutes more. cool pie before slicing. notes : this is an old fashioned pie recipe that is juicy, fragrant and delicious. it is important to use the freshest blueberries you can find.

Target recipe: in a large bowl, combine buttermilk, cottage cheese, egg and vanilla. in a separate bowl, combine remaining dry ingredients. mix dry ingredients into a bowl of liquid ingredients. fold in well-drained blueberries. drop 1/4 cup of batter onto hot non-stick skillet that has been sprayed with a non-stick cooking spray. when bubbles begin to burst on first side, flip and cook other side of pancake until golden brown. serve warm.