3 cups fresh blueberries or 1 one-pound bag frozen blueberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1 cup all-purpose flour
cup granulated sugar, divided use
1 teaspoon baking powder
3 tablespoons butter, melted
cup boiling water
Preheat oven to 350 degrees. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside. In medium bowl, combine flour, cup of the sugar, the baking powder, and salt. Add milk and butter; stir just until combined (not smooth). Drop 9 mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature.
Yield: 9 servings
Source: U.S. Highbush Blueberry Council
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