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
1/8 tsp. cinnamon

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

Mix remaining crumbs over bottom and about 3/4 inch up the sides of a springform pan.

Combine blueberries, lemon juice, remaining 1/2 cup sugar, tapioca, salt and cinnamon. Let stand 15 minutes. Spoon blueberry mixture into the crumb lined pans. Bake 425 degrees for 20 minutes. Then sprinkle with the 3/4 cup reserved crumbs. Bake 20-25 minutes longer or until crumbs are golden brown. Serve warm or cold with whipped cream or ice cream. Yield 8-10 servings.