Blueberry Cake

Course : Cakes
Serves: 1
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1 1/2 Cups Flour
1 Cup Sugar
1 Dash Salt
1/2 Cup Unsalted Butter -- softened
1 large Egg Yolk
4 Cups Blueberries
1 Tablespoon Lemon Juice
3 Tablespoons Tapioca -- quick-cooking
1/4 Teaspoon Salt
1/8 Teaspoon Cinnamon

Preparation / Directions:

Combine the flour, 1/2 cup sugar, dash salt, and butter. Mix with a pastry blender until crumbs are formed. Measure 3/4 cup and set aside. Mix the remaining crumbs with the egg yolk and press mixture over greased bottom and sides of a 9-inch springform pan. (Go about 3/4 inch up the sides) Combine blueberries, lemon juice, remaining 1/2 cup sugar, tapioca, salt, and cinnamon. Let stand 15 minutes. Preheat oven to 425. Spoon blueberry mixture into crumb-lined pan. Bake 20 minutes. Then, sprinkle with the 3/4 cup reserve crumbs. Bake 20-25 minutes longer until crumbs are golden brown.

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