2 c. blueberries (fresh or frozen)
1 tsp. ground cinnamon
1 tsp. lemon juice
1 c. flour (self-rising)
3/4 c. sugar
1/2 c. milk
3 tbsp. butter, melted

Topping:

3/4 c. sugar
1 tbsp. cornstarch
1 c. boiling water

Toss the blueberries with cinnamon and lemon juice. Place in a greased 8-inch square baking dish.

In a bowl, combine flour, sugar, butter and milk. Spoon this mixture over berries.

Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all.

Bake at 350°F for 45 to 50 minutes or until the cake tests done.

Yield: 9 servings.

Variations: You may also use apple pie filling instead of blueberry. Leave out the lemon juice and cinnamon. Sprinkle apple pie spice over the apple pie filling.