This cake recipe is adapted and slightly modified from Cooking Light.
3 cups All Purpose Flour Blend (I used rice)
½ cup sorghum flour
1 ½ tsp. xanthan gum
1 ½ tsp. baking powder
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. baking soda
¼ tsp. salt
1 ½ cups sugar
½ cup palm shortening
2 tbsp. ground flax seed
Scant 1 ½ cups rice milk plus 1 tbsp. lemon juice
2 beaten eggs
½ cup apple or pear butter
1 tsp. vanilla
2 cups fresh blueberries, rinsed and dried
1 tbsp. sugar plus 1 tsp. cinnamon
Sift together the first 8 ingredients in a large bowl. Add the sugar and whisk to blend. Cut in the shortening with a pastry cutter until the mixture resembles corn meal. Reserve 1 cup of the flour mixture, setting aside to use as a streusel topping. Add the ground flaxseed to the remaining flour mixture in the bowl.
Combine the rice milk through the vanilla. Add all at once to the flour mixture and beat well. Pour the batter into a greased 13x9 inch baking pan. Scatter blueberries evenly over top of the batter.
Combine the sugar and the cinnamon. Whisk into the reserved flour mixture. Sprinkle the streusel over top of the blueberries. Bake the cake 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.