Preheat oven to 400F
1/2 cup sugar
1 tbsp. cornstarch
4 cups blueberries
1 tsp. lemon juice
1 cup flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening
1/2 cup milk
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 qt. 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 fruit.
Bake uncovered 25 to 30 minutes or until biscuit topping is golden brown.