(link gives full amount for baked pie. Below gives a smaller amount (pancake topping) and was done in under 10 minutes.
Blueberry Filling (reduced amount):
2 cups fresh blueberries (1 pint)
1/2 Honeycrisp apple, peeled & grated on large holes of box grater
1/2 teaspoon grated lemon zest plus 1 tsp lemon juice
1/4 cup sugar
1 to 2 tsp tapioca flour (1 tsp was perfect for the density I wanted)
1 to 2 tsp unsalted butter
Instructions
1. Place 1 C berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Cook for 2 minutes,
2. Place grated apple in paper towel and wring dry. Chop coarsely because this won't cook long enough to break down the long strips of apple. Add apples, sugar, zest and lemon juice to cooked berries. Cook for 2 more minute.
3. Add remaining 1 cup uncooked berries & tapioca. Cook for 2 minutes to thicken slightly.
4. Add butter and stir to melt. Serve warm.
Also great served over hot peach pie.
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=204267
Blueberry Filling (reduced amount):
2 cups fresh blueberries (1 pint)
1/2 Honeycrisp apple, peeled & grated on large holes of box grater
1/2 teaspoon grated lemon zest plus 1 tsp lemon juice
1/4 cup sugar
1 to 2 tsp tapioca flour (1 tsp was perfect for the density I wanted)
1 to 2 tsp unsalted butter
Instructions
1. Place 1 C berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Cook for 2 minutes,
2. Place grated apple in paper towel and wring dry. Chop coarsely because this won't cook long enough to break down the long strips of apple. Add apples, sugar, zest and lemon juice to cooked berries. Cook for 2 more minute.
3. Add remaining 1 cup uncooked berries & tapioca. Cook for 2 minutes to thicken slightly.
4. Add butter and stir to melt. Serve warm.
Also great served over hot peach pie.
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=204267