German Blueberry Kuchen

© "From Ellie's Kitchen to Yours"
 
1½ C flour, sifted
Dash salt
4 C (1½ to 2 pts) blueberries
3 T quick-cooking tapioca
1/8 tsp cinnamon
1 C sugar, divided
1/2 C butter or margarine, softened
1 T fresh lemon juice
1/4 tsp salt
Whipped cream, vanilla ice cream or vanilla frozen yogurt

Combine flour, 1/2 cup sugar, dash salt and butter or margarine. Mix with pastry blender or fork until crumbs form. Measure 3/4 cup of mixture and set aside. Press remaining crumbs over bottom and about 3/4-inch up the sides of a 9-inch springform pan. Combine blueberries, lemon juice, 1/2 cup sugar, tapioca, salt and cinnamon. Let stand for 15 minutes. Spoon blueberry mixture into crumb-lined pan. Bake at 425° for 20 minutes. Then sprinkle with 3/4 cup reserved crumbs. Bake 20 to 25 minutes longer, or until crumbs are golden. Serve warm or at room temperature. Serve with whipped cream, vanilla ice cream, or vanilla frozen yogurt.

Hint: Although this looks like a very fancy tart, it is simple to make!