blueberry coffee cake


1/2c. softened butter
3/4c. raw sugar
2c. brown rice flour
1/3c. tapioca starch or corn starch
1/2tsp salt
1/2tsp xanthan gum
4tsp. baking powder
1 1/2c. milk
1tsp. vanilla
2-3c. blueberries (fresh or frozen)

Topping: -mix together until crumbly-
3TBSP rice flour
1/4c. brown sugar
1tsp cinnamon
1/4c. chopped nuts
2TBSP softened butter


Cream butter & sugar, add vanilla. Mix dry ingredients together. alternately add milk and dry ingredients to creamed mixture. Spread 2/3 of batter in greased 9×13 pan. Sprinkle with berries. Spread remaining batter on top. Sprinkle with struesel topping. Bake at 350F for 45-55 mintues. Until set in the middle.