Fresh Blueberry Cobbler

• 1/2 c. sugar
• 1 Tbsp. cornstarch
• 4 c. blueberries
• 1 tsp. lemon juice
• 1 c. Gold Medal flour
• 1 Tbsp. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3 Tbsp. shortening
• 1/2 c. milk

1. Heat oven to 400u0b0.
2. Blend 1/2 cup sugar and the cornstarch in medium saucepan.
3. Stir in blueberries and lemon juice.
4. Cook, stirring constantly, until mixture thickens and boils.
5. Boil and stir 1 minute.
6. Pour into 2-quart casserole; place in oven while preparing biscuit topping.
7. Measure flour, tablespoon sugar, baking powder and salt into bowl.
8. Add shortening and milk.
9. Cut through shortening six times.
10. Mix until dough forms ball.
11. Drop dough by spoonfuls into hot fruit.
12. Bake uncovered 25 to 30 minutes or until biscuit topping is golden brown.
13. Serve warm. Makes 6 servings.

sugar, cornstarch, blueberries, lemon juice, gold medal flour, sugar, baking powder, salt, shortening, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=391404 (may not work)