Blackberry Crumble

2 cups washed blackberries, pat dry
2/3 cups sugar
2 TBSP of lemon juice or juice from 1 large lemon
3 TBSP butter
2/3 cups all-purpose flour
1/8 tsp salt

Put blackberries in a 1-quart baking dish with half the sugar.  Sprinkle with lemon juice.  Cream butter, remaining sugar, flour and salt together; sprinkle over berries.  Bake at 350 degrees for 40 minutes.  Serve warm or cold with vanilla ice cream.  Serves 4
(I tripled this recipe so it would be big enough for my family)

Root Beer Float Cake

1 package of white cake mix (18 1/4 cups)
1 3/4 cups cold root beer, divided
1/4 cup vegetable oil
2 eggs
1 envelope whipped topping cream

In a mixing bowl, combine dry cake mix, 1 1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.
Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a mixing bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.