Instructions: 1. In 3-quart saucepan, mix lemon juice and cornstarch until smooth. Stir in blueberries and 2/3 cup sugar; heat to boiling over medium-high heat. Reduce heat to medium; cook 1 minute. Stir in peaches; set aside.

2. Preheat oven to 425 F. In bowl, mix flour, baking powder, salt, and 1/3 cup sugar. With pastry blender or two knives used scissor-fashion, cut in 9 tablespoons margarine until mixture resembles coarse crumbs.

3. Stir in milk just until mixture forms a soft dough that leaves side of bowl. On lightly floured surface, knead dough 6 to 8 times, just until smooth.

With lightly floured hands, pat dough 3/4 inch thick.

4. With floured 3 inch round biscuit cutter, cut out shortcakes. With pancake turner, place shortcakes 1 inch apart on ungreased large cookie sheet.

5. Press trimmings together; cut to make 8 shortcakes in all. Melt remaining 1 tablespoon margarine; brush over shortcakes. Sprinkle with 1 tablespoon sugar.

Bake 16 to 22 minutes, until golden. In small bowl, with mixer at medium speed, beat cream with remaining 2 tablespoons sugar to soft peaks. With fork, split warm shortcakes in half Spoon some fruit into each; top with cream, then more fruit.

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