6 c. blueberries
1 tbsp. instant tapioca
1 1/2 c. plus 2 tbsp. sugar
1 1/2 c. flour
1 stick butter, cut into slices
1 tbsp. lemon juice

Pour berries into a 9x13 inch baking pan. In a small bowl, blend tapioca with 2 tablespoons sugar. Mix in with berries.

In a medium bowl, blend flour with 1 1/2 cup sugar. Add butter and chop to make the mixture crumbly. Add to blueberries and mix through. Gently add lemon juice over mixture. Bake at 375 degrees for 35 minutes.