Preheat oven to 400F.
Mix ½ cup sugar and the cornstarch in 2-quart saucepan.
Stir in blueberries and lemon juice.
Cook; stir constantly, until mixture thickens and boils for 1 minute.
Pour into ungreased 2-quart casserole; keep blueberry mixture hot in oven.
1 Tbsp. sugar, baking powder, and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.
Bake 25 to 30 minutes or until topping is golden brown. Serve warm.
Top with whipped cream.
Provided by General MillsServes 6.Approximate Nutrition Analysis (per serving): calories, 270; protein, 4 g; carbohydrates, 51 g; fat, 7g; cholesterol, 0 mg; sodium, 330 mg.
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