1/2 c. sugar
1 tbsp. cornstarch
4 c. berries
2 tbsp. water
1 c. Bisquick
1/4 c. milk
1 tbsp. sugar
1 tbsp. butter or melted butter

Mix 1/2 sugar and 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 in remaining ingredients until soft dough forms. Drop dough by tablespoon onto hot blueberry mixture. Bake until golden brown, about 15 minutes. Serve with cream if desired. Bake at 425 degrees.

(Sunbury-Trinity)