6 cups fresh blueberries
1/2 cup sugar
1 tsp. cornstarch
pinch of salt and cinnamon
1 1/2 tsp. lemon zest (grated lemon peel)
1 tbsp. lemon juice

Preheat oven to 375°F.

Mix together sugar, cornstarch, salt and cinnamon together in a bowl. Add blueberries and toss until coated. Add lemon zest and lemon juice and toss.

Place in 9-inch glass pie plate and bake at 375°F for 25 minutes.

BUTTERMILK BISCUIT TOPPING:

1 cup all-purpose flour
2 tsp. cornmeal
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 cup buttermilk (regular or low-fat)
4 tsp. melted butter
1/2 tsp. vanilla

Fold ingredients together and stir until flour is gone.

Drop biscuit mix with large spoon on top of blueberry mixture.

Sprinkle cinnamon and sugar on top. Increase oven temperature to 425°F.

Bake at 425°F for 15 to 18 minutes.

Submitted by: Lisa Warteman