1/3 c. white sugar + 1/2 c. sugar
1/3 c. brown sugar
2 c. blueberries
1 1/2 c. cake flour
3/4 c. milk
3/4 c. water
2 tbsp. minute tapioca
2 tbsp. lemon juice
3 tbsp. butter
2 tsp. baking powder
1/2 tsp. vanilla

Mix 1/3 cup white sugar, tapioca, brown sugar in saucepan. Add water and let stand for 5 minutes. Cook and stir over medium heat until at full boil. Add lemon juice and blueberries - let stand 15 minutes. Stir and pour into 1 1/2 quart baking dish or 8 inch square pan.

Cream butter and 1/2 cup white sugar. Add flour and baking powder alternating with 3/4 cup milk; add vanilla. Spoon over berry mix. Bake at 375 degrees for 40 minutes.