Directions:

Preheat oven to 400 F

Blend 1/2 cup sugar and the 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 mixture hot in oven while preparing biscuit topping.

Measure flour, 1 tablespoon 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 biscuit topping is golden brown. This dessert is best served warm with a bowl of cream.