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5 qt. blueberries
2 c. honey
2 c. water
3/4 c. cornstarch
1/4 c. butter
2 c. water


Combine the cornstarch and sugar; add the water, honey and blueberries. Let stand 5 minutes. Cook on medium heat and stir until slightly thickened and bubbly. Add the butter. divide between two 9 x 13 inch pans.

Make biscuit topper. BISCUIT TOPPER:


6 c. flour
3/4 c. sugar
3 tbsp. baking powder
1 1/2 tsp. salt
1 1/2 c. butter
6 eggs (1 cup)
1 1/2 c. milk


Thoroughly stir together the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture is coarse. In another bowl combine egg and milk. Add all at once to dry ingredients, stir just to moisten. Spoon 18 mounds on each pan over the blueberry filling. Bake 30 minutes at 400 degrees. Serve warm. Yields 36 servings.

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