1/2 c. sugar
1 tbsp. cornstarch
4 c. fresh or frozen blueberries
2 tbsp. water
1 c. Bisquick
1/4 c. milk
1/4 c. chopped pecans
1 tbsp. sugar
1 tbsp. butter, melted

Heat oven to 425 degrees. Mix 1/2 cup sugar and the cornstarch in 2 quart saucepan; stir in blueberries and water. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour into ungreased 1 1/2 quart casserole.

Stir remaining ingredients until soft dough forms. Drop dough by 6 tablespoons onto hot blueberry mixture. Bake until golden brown, about 15 minutes. Serve with cream if desired. 6 servings.