4 c. washed and stemmed blueberries
1/4 c. hot water
1 slightly rounded tbsp. tapioca
1/2 c. butter
1/2 c. all-purpose flour
1/2 c. sugar
Heavy cream, optional

Preheat oven to 400 degrees F. In a medium size bowl, combine the blueberries, water and tapioca; set aside.

In another bowl cream the butter. Add the flour and sugar, blending to form crumbs.

Spoon the blueberry mixture into a greased 13x9x2 inch baking pan, then sprinkle the flour and sugar mixture evenly over the top. Bake until the berries are tender and the top is browned, about 40 to 45 minutes. Serve immediately as is or with cream spooned over the top. Makes 4 servings.