1/2 cup sugar
1 tbsp. corn starch
4 cups blueberries
1 tsp. lemon juice

Preheat oven to 400°F.

Mix sugar and corn starch in 2-quart saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.

Pour into ungreased 2-quart casserole dish. Keep blueberry mixture hot in oven while preparing topping.

TOPPING:

3 tbsp. shortening
1 cup all-purpose flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk

Cut shortening into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot blueberry mixture.

Bake at 400°F until topping is golden brown, about 25 to 30 minutes. Serve warm.

Makes 6 servings.

FRESH CHERRY COBBLER:

Substitute 4 cups pitted red tart cherries for blueberries; increase sugar in cherry mixture to 1 1/4 cups, corn starch to 3 tablespoons and add 1/4 teaspoon ground cinnamon with the corn starch. Substitute 1/4 teaspoon almond extract for lemon juice.

FRESH PEACH COBBLER:

Substitute 4 cups sliced peaches (about 6) for blueberries. Add 1/4 teaspoon ground cinnamon with the corn starch.

FRESH PLUM COBBLER:

Substitute 4 cups sliced plums (about 14) for blueberries; increase sugar in plum mixture to 3/4 cup, corn starch to 3 tablespoons and add 1/2 teaspoon cinnamon with the corn starch.

Submitted by: Agnes Vargas