Whisk together flour, sugar, baking powder and salt. Cut in butter and add egg and milk.  Make into a dough that you can pat or roll out on a dough board. Can add more flour if needed.

Cut out with a biscuit cutter and bake on a sprayed baking sheet in preheated 400 degree oven for 25 to 30 minutes or until the tops are brown and done in the middle. Makes approximately 10 to 12 shortcakes depending on size. (Sometimes, I use a tin can to cut out and make them bigger.)

Whisk together sugar, cornstarch, and water in a pot on top of the stove.  Bring to a boil and add the 2 cups of blueberries.  Cook about 5 minutes and remove from stove.  Add lemon juice and butter.

To serve:  Split one of the shortcakes, add a few uncooked, fresh blueberries in the middle.  Place the top back on the shortcake and drizzle blueberry sauce over the entire cake. Add whipped cream or ice cream on top.