1 1/2 c. blueberries, fresh or frozen
1 tsp. lemon juice
2/3 c. sugar
1 tsp. cornstarch
Pinch of salt Mix together in large sauce pot with TIGHT-FITTING LID. Bring to boil and cook about 30 seconds. Keep hot. DUMPLINGS: 2 1/4 c. all-purpose flour
4 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 egg
1 c. milk Mix together as for biscuits to make a soft sticky dough. Drop by tablespoonfuls onto hot blueberry mixture. Cover tightly and simmer 20 to 25 minutes. DO NOT LIFT LID until done. Serve hot, spooning sauce over top. Makes 6 to 8 servings. | 
