1/2 cup, plus 1 tablespoon sugar, divided
1 tablespoon cornstarch
4 cups fresh blueberries
1 teaspoon lemon juice
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
Preheat oven to 400 F.
Mix the 1/2 cup sugar and the cornstarch in a medium saucepan. Stir in the blueberries and lemon juice. Cook over medium-high heat, stirring continuously, until mixture thickens and boils. Boil and stir for 1 minute. Pour into an ungreased, 2-quart casserole. Keep fruit mixture hot in oven while preparing biscuit topping.
Measure the flour, 1 tablespoon sugar, the baking powder and salt into bowl. Add the shortening and milk. Cut through shortening 6 times; mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit.
Bake in preheated oven until biscuit topping is golden-brown. Serve warm and, if desired, with cream. Makes 6 servings.
VARIATIONS: Fresh Cherry Cobbler — Substitute 4 cups pitted, fresh (or frozen and thawed), tart cherries for blueberries; increase sugar in fruit mixture to 11/4 cups, cornstarch to 3 tablespoons and substitute 1/4 teaspoon almond extract for lemon juice. Fresh Peach Cobbler — Substitute 4 cups peeled and sliced, fresh peaches for blueberries and add 1/4 teaspoon cinnamon to sugar-cornstarch mixture. Fresh Plum Cobbler — Substitute 4 cups unpeeled, sliced, fresh plums for blueberries; increase sugar in fruit mixture to 3/4 cup, cornstarch to 3 tablespoons and add 1/2 teaspoon cinnamon to sugar-cornstarch mixture.
— Recipe from "Betty Crocker's Cookbook," by the editors of General Mills.