Ingredients

• ½ cup sugar
• 1 tbsp. cornstarch
• 4 cups blueberries
• 1 tsp. lemon juice
• 1 cup flour
• 1 ½ tsp. baking powder
• ½ tsp. salt
• 3 tbsp. shortening ½ cup milk

Directions

1. Heat oven to 400°.
2. Blend ½ cup sugar and cornstarch in medium saucepan.
3. Stir in blueberries and lemon juice.
4. Cook, stirring constantly until mixture thickens and boils. Boil and stir one minute.
5. Pour into ungreased 2 qt. casserole. Place in oven while preparing biscuit topping.
6. Measure flour, 1 tbsp. sugar, baking powder, and salt into bowl. Add shortening and milk.
7. Cut through shortening 6 times. Mix until dough forms ball.
8. Drop 6 tbsp. full onto hot fruit.
9. Bake uncovered 25 to 30 minutes until golden brown.