1 1/2 c. sifted all purpose flour
1 c. sugar
Dash salt
1/2 c. soft butter
4 c. blueberries
1 tbsp. lemon juice
3 tbsp. quick cooking tapioca
1/4 tsp. salt
1 tsp. cinnamon

Combine flour, 1/2 cup sugar, dash salt and butter. Mix with pastry blender or fork until crumbs are formed. Measure 3/4 cup and set aside.

Press remaining crumbs over bottom and about 3/4" up the sides of a 9" springform pan.

Combine blueberries, lemon juice, remaining 1/2 cup sugar, tapioca, salt and cinnamon. Let stand 15 minutes. Spoon the blueberry mixture into the crumb lined pan. bake at 425 degrees for 20 minutes. Then sprinkle with the 3/4 cup reserved crumbs. Bake 20 to 25 minutes longer or until crumbs are golden brown.