Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, baking powder and salt. in a large bowl, cream the shortening and sugar. beat in the egg. beat in the milk, almond extract and lemon rind. gradually blend in the dry ingredients. fold in the blueberries. cover and chill for at least 4 hours.preheat oven to 375°. drop dough by spoonfuls about 1-inch apart onto ungreased cookie sheets. bake for 12-15 minutes, until pale golden. transfer to wire racks to cool. notes: canned or frozen blueberries can be used, but fresh gives the best results.

Target recipe: preheat oven to 400°. mix 1/2 cup sugar and the cornstarch in a 2-quart saucepan and stir in blueberries and lemon juice. cook over medium heat, stirring frequently, until mixture boils and thickens. boil and stir 1 minute. pour into ungreased 2-quart glass casserole dish and keep mixture hot in oven. in a medium bowl, cut butter into flour, sugar, and baking powder, cinnamon, and salt until mixture resembles fine crumbs. stir in milk. drop dough by 6 spoonfuls onto hot blueberry mixture. bake for 25-30 minutes, until topping is golden brown. serve warm topped with whipped cream or ice cream.