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Our family always went berry picking in the summer time. It was always a lot of fun and often made for upset tummies because of too many berries! I remember one time my sister ate so many blueberries from her pail (we used to use gallon ice cream pails to put the berries in) that she got sick. So sick in fact that she could not eat blueberries again (still can’t to this day). Which is really too bad because they were her favorites before that blueberry picking outing. And merciless siblings that we are, we all still tease her about it to this day! 1/2 cup sugar |
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Pre-heat the oven to 400 degrees. In a 2-quart saucepan, combine the 1/2 cup sugar and cornstarch. Add the blueberries and lemon juice. Cook over medium heat until it thickens and boils, stirring constantly. Allow it to boil for one minute, still stirring constantly. Put the mixture into a 2-quart casserole dish and put it in the oven.
For the topping, combine the shortening, flour, 1 tablespoon sugar, baking powder, and salt in a medium bowl. Mix it together until it becomes fine crumbs. Add in the milk and mix well. Take the blueberry mixture out of the oven and drop the dough by spoonfuls on top of it. Bake for 25 to 30 minutes. The top should be golden brown. Serve warm with a nice vanilla ice cream. Serves 6.
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