Fresh Blueberry Cobbler

½ Cup		Sugar
1 tbsp.		Cornstarch
4 Cups		Blueberries
1 tsp.		Lemon Juice
1 Cup		Flour*
1 tbsp.		Sugar
1½ tsp. 	Baking Powder
½ tsp.		Salt
3 tbsp. 		Shortening
½ Cup		Milk

Heat over to 400°. Blend ½ cup sugar and cornstarch 
in a 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; place in oven while 
preparing biscuit topping.

Measure flour, 1 tbsp. sugar, the 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 bruit. Bake uncovered 25 
to 30 minutes, or until biscuit topping is golden 
brown. Serve warm.