1/2 c. sugar
1 tbsp. cornstarch
4 c. blueberries
1 tsp. lemon juice
3 tbsp. butter
1 c. flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

1. Combine first 4 ingredients in saucepan. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Pour into a 2 quart casserole.

2. Combine butter and dry ingredients in food processor and process into fine crumbs. Add milk and process until just blended. Spoon batter on top of blueberry mixture spreading to cover surface. Sprinkle top with 1/2 teaspoon of sugar.

3. Bake at 400 degrees for 25-30 minutes. Serve warm or cold. Top with vanilla frozen yogurt.