This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
4 to 6 pints fresh or frozen blueberries (thawed)
1/2 cup white sugar
1/2 cup flour
Crumbs: 2 sticks softened butter; 2 cups Domino's dark brown sugar; 1 tsp.
cinnamon (OPTIONAL); 1 cup flour; 1 cup Quaker quick oats
Wash and rinse blueberries--they should still be slightly wet. In a large bowl
add blueberries, white sugar and 1/2 cup flour--carefully mix with a spoon so
blueberries get covered, then let them sit 15 minutes. Butter a 9 x 13 glass
cake dish. Spread the blueberries evenly on the bottom of the buttered dish.
In a separate bowl add brown sugar and softened butter--stir with a spoon
until mixed. Add cinnamon, 1 cup flour and quick oats to the brown sugar
mixture--use your hands to mix it into crumbs. Use your hands to sprinkle the
crumb mixture evenly on top of the blueberries. Bake at 350 degrees for 30-
35 minutes until lightly browned.