1 lb. blueberries, fresh or frozen
1/2 c. sugar
1 tbsp. cornstarch
1 tbsp. butter
1 c. all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 c. half & half

Drain blueberries, measure and reserve 3/4 cup juice. Combine sugar, cornstarch, butter and reserved juice in large skillet. Bring to a boil. Lower heat and simmer 1 minute, stirring constantly. Add berries and simmer 1 minute longer. Sift flour, baking powder and salt into medium size bowl.

Beat egg and cream in small bowl. Stir into flour mixture. Drop mixture onto hot berries in 6 evenly spaced mounds. Cover skillet, simmer 25 minutes. Serve at once with yogurt or heavy cream.

NOTE: You can use peaches, apples, cherries or rhubarb in above recipe.