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 cornstarch in small saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour mixture into 2-quart casserole.

Stir together flour, sugar, baking powder and salt. Cut in shortening. Add milk. Mix together until dough forms a ball. Drop mixture by spoonfuls onto hot fruit. Bake 25 to 30 minutes at 400 degrees. Serve warm and if desired with cream.