YIELD: 8 portions

3 ½ cups fresh blueberries or 1 bag (1 lb.) frozen blueberries
1 Tbsp. cornstarch
2 Tbsps. lemon juice
1 cup all-purpose flour
¾ cup turbinado (raw) sugar or granulated sugar, divided
1 tsp. baking powder
¼ tsp. salt
½ cup milk
3 Tbsps. butter, melted
¾ cup boiling water

1. Preheat oven to 350°F. Spread blueberries in ungreased 8 or 9” square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside. In medium bowl, combine flour, ½ 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.

2. Sprinkle with remaining ¼ cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature.

Photo and recipe: U.S. Highbush Blueberry Council, www.blueberry.org