1 1/2 c. flour
3/4 tsp. salt
4 c. blueberries
3 tbsp. quick tapioca
1 c. sugar, divided
1/2 c. butter
1 tbsp. lemon juice
1/2 tsp. cinnamon

Combine flour, 1/2 cup sugar, 1/2 teaspoon salt and soft butter. Press in 9 inch spring form pan also up sides. Reserve 3/4 cup crumbs for top.

Combine berries, 1/2 cup sugar, lemon juice, 1/4 teaspoon salt, tapioca, cinnamon. Let stand 15 minutes. Pour over crust. Bake 20 minutes at 425 degrees. Sprinkle rest of crumbs on top. Bake 25 minutes more until brown.