1/2 c. sugar
1 tbsp. cornstarch
4 c. fresh 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

Blend 1/2 cup sugar and the cornstarch in medium saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole. Keep fruit mixture hot in oven while preparing biscuit 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 onto top of fruit to form 6 mounds. Bake at 400 degrees for 25 to 30 minutes or until biscuit topping is golden brown. Serve warm.

VARIATIONS:

CHERRY: Substitute 4 cups pitted fresh tart cherries for the blueberries; increase sugar in fruit mixture to 1 1/4 cups, cornstarch to 3 tablespoons and substitute 1/4 teaspoon almond extract for the lemon juice.

PEACH: Substitute 4 cups sliced fresh peaches, peeled for the blueberries and add 1/4 teaspoon cinnamon to the sugar/cornstarch mixture.

PLUM: Substitute 4 cups unpeeled sliced fresh plums for the blueberries; increase sugar in fruit mixture to 3/4 cup, cornstarch to 3 tablespoons and add 1/2 teaspoon cinnamon to the sugar/cornstarch mixture.