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BLUEBERRY COBBLER

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1/2 c. sugar
1 Tbsp. cornstarch
4 c. fresh or frozen
blueberries
2 Tbsp. water
1 c. Bisquick baking mix
1/4 c. milk
1/4 c. pecans (if desired)
1 Tbsp. sugar
1 Tbsp. margarine or butter,
melted

Heat oven to 425 degrees. Mix 1/2 cup sugar and the cornstarch
in 2 quart saucepan; stir in blueberries and water. Heat to
boiling, stirring constantly. Boil and stir 1 minute. Pour
into ungreased 1 1/2 quart casserole. Stir remaining ingredi-
ents until soft dough forms. Drop dough by 6 tablespoonfuls
onto hot blueberry mixture. Bake until golden brown, about 15
minutes. Makes 6 servings. Serve with cream if desired.

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