5 c. blueberries
3/4 c. sugar
2 tbsp. water
2 tbsp. cornstarch
1/4 tsp. cinnamon
2 tbsp. fresh lemon juice
2 tbsp. cinnamon sugar
Pinch nutmeg
1 c. flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/8 tsp. salt
1/4 c. butter
1/2 c. half and half

Combine blueberries, 3/4 cup sugar, water, cornstarch and cinnamon. Bring to a boil, stirring constantly. Boil one minute. Stir in lemon. Pour into 9 inch square baking pan.

Combine flour, 1 tablespoon sugar, baking powder, and salt. With pastry blender, cut in butter. Stir in cream just until blended. Knead until holds together. Pat into 9 inch square on lightly floured surface.

Place over hot berry mixture and sprinkle with cinnamon sugar and nutmeg. Bake on a cookie sheet at 425 degrees for 20 to 25 minutes.

Use with almost any fruit or fruit combination. (4 cups peaches, 2 cups raspberries).