In a medium saucepan, stir together sugar and cornstarch. Stir in blueberries and lemon juice. Stirring constantly, cook over medium heat, until mixture thickens and boils; continue boiling and stirring 1 minutes. Pour into ungreased baking dish and keep hot in oven while preparing biscuit topping.
Preheat oven to 400° F.
Measure flour, 1 Tablespoon sugar and baking powder into medium mixing bowl. Add oil and milk and blend together by hand until mixture forms a dough. Drop by six spoonfuls onto hot fruit.
Bake 25-30 minutes or until topping is golden brown. Serve warm with ice cream.