4 c. blueberries or 1 pkg. (16 oz.) frozen unsweetened blueberries
2 tbsp. lemon juice
2/3 c. brown sugar, packed
2 tsp. cornstarch
2/3 c. quick cooking oats
1/2 c. flour
Dash salt
1/3 c. butter
Vanilla ice cream

Toss blueberries with lemon juice in ungreased 1 1/2 quart casserole. Mix together 1/3 cup brown sugar and cornstarch. Stir into blueberries. Mix together oats, flour, 1/3 cup brown sugar and salt. Cut in butter with fork. Sprinkle over blueberries. Bake, uncovered, at 350 degrees until topping is light brown and blueberries are bubbly, about 40 minutes. Serve warm with ice cream.