½ cup sugar

1 tablespoon cornstarch

4 cups blueberries

1 teaspoon lemon juice

1 cup gold medal flour

1 tablespoon sugar

1 ½ teaspoons baking powder

½ teaspoon salt

3 tablespoons shortening

½ cup milk

Heat oven to 400 degrees.  Blend ½ cup sugar and the cornstarch in a medium saucepan.  Stir in blueberries and lemon juice.  Cook, stirring constantly, until mixture thickens and boils.  Boil and stir for 1 minute.  Pour into an ungreased 2-quart casserole; place in oven while preparing biscuit topping.  Measure flour, 1 tablespoon sugar, baking powder and salt into a bowl.  Add shortening and milk.  Cut through shortening 6 times; mix until dough forms a ball.  Drop dough by 6 spoonful’s onto hot fruit.  Bake uncovered 25-30 minutes or until biscuit topping is golden brown.