| 1/2 c. sugar |
| 1 T. cornstarch |
| 4 c. blueberries |
| 1 t. lemon juice |
| 1 c. flour |
| 1 T. sugar |
| 1 1/2 t. baking powder |
| 1/2 t. salt |
| 3 T. shortening |
| 1/2 c. milk |
Heat oven to 400°. Blend 1/2 c. sugar and cornstarch in medium saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole. Keep fruit hot in oven. Measure flour, 1 T. sugar, baking powder, and salt into bowl. Add shortening and milk. Cut through shortening 6 times; mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit. Bake 25 to 30 minutes or until topping is golden brown.