Make twice the batter and use 3/4 of it.
Heat oven to 375. Place berries in 2-quart ungreased casserole. Reserve 1 teaspoon of the sugar. Mix remaining sugar, cornstarch and lemon juice. Drizzle cornstarch mixture over berries, stir gently.
Mix flour, baking powder, salt in 2-quart bowl. Stir in milk, egg and butter. Spread batter evenly over berries, sealing the edge. Sprinkle with reserved sugar.
Bake uncovered until topping is golden brown; 30-35 minutes. Let stand 10 minutes before serving. Serve with the cream if desired.
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