1 1/2 c. sifted flour
1/2 c. sugar
Dash of salt
1/2 c. soft butter
4 c. fresh or frozen blueberries
1 tbsp. lemon juice
1/2 c. sugar
3 tbsp. tapioca
1/4 tsp. salt
1/8 tsp. cinnamon

Combine flour, 1/2 cup sugar, dash of salt and butter. Mix with pastry blender or fork until crumbs form. Measure 3/4 cup and set aside. Press remaining crumbs over bottom and 3/4 inch up sides of a 9 inch cake pan.

Combine blueberries, lemon juice, 1/2 cup sugar, tapioca, salt, and cinnamon; let stand 15 minutes. Spoon blueberry mixture into crumb lined pan. Bake in preheated 425 degree oven for 20 minutes. Sprinkle with reserved crumbs, bake 20-25 minutes longer or until crumbs are golden brown. This is absolutely delicious served warm with ice cream. If you bake it early in the day, just put it back in a warm oven for a few minutes before serving. Serves 6-8.