Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Ingredients Nutrition

Directions

  1. Crust: Mix together flour, sugar, salt, veg oil and milk until well blended.
  2. Pat 2/3 mixture on the bottom and about 1 inch up the sides of an ungreased 9 X 13 inch pan.
  3. Filling: Toss blueberries with sugar and flour.
  4. Add tapioca, lemon juice, and salt.
  5. Spoon onto crust, dot with butter.
  6. Sprinkle remaining crust mixture over berries.
  7. Bake at 450 for 10 minutes, reduce heat to 350 and continue baking for 40 minutes.
  8. May be served warm or cold.
  9. Serve with ice cream or whipped cream.
Most Helpful

I found this recipe in "I've Got a Cook in Kalamazoo", which was originally published in 1978 by the Kalamazoo, MI Junior League. I've been using it for over 30 years. I love it for its ease and its deliciousness (is that a word? :) Peaches are my favorite fruit dessert, so I usually substitute peaches for the blueberries. But, I have made it with blueberries, apples, strawberries, rhubarb, strawberries & rhubarb, cherries, and mixed berries. This is just yummy!

susanbc99 July 29, 2016

Very easy to make & tastes delicious! Note: I substituted 2/3 cup of Splenda (rather than 1 1/3 cup sugar) in the filling to reduce the sugar.

erikamb2000 August 09, 2006

This is awesome. I've had the recipe for about 10 years and I bake it all the time because it's really easy to make. When I make it, me and my husband cannot stop going back to the kitchen. You can also try it with apples and just add a pinch of cinammon ant it's great too!! or you can also make it with a mix of berries. The good thing of this is that you are basically learning the method and then you can make it with any fruit you like.

CHEFLU June 27, 2006