1/2 c. sugar
1 tbsp. cornstarch
4 c. blueberries
1 tsp. lemon juice
1 c. flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening
1/2 c. milk

Heat oven to 400 degrees. Blend 1/2 cup sugar and the cornstarch in medium saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until thick. Boil and stir 1 minute. Pour into ungreased 2 quart casserole; place in oven while preparing topping.

Measure flour, 1 tablespoon sugar, the baking powder and salt into bowl. Add shortening and milk. Cut through shortening. Mix until dough forms a ball. Drop dough by 5 spoonfuls onto hot fruit. Bake uncovered 25-30 minutes until brown. Serve warm. 6 servings.