Blueberry Coffee Cake

Absolutely delicious...best coffee cake ever!  (Says the man of the house)

Preheat oven to 325 degrees and butter a 9 by 13 pan.

In a medium bowl, whisk together:
1/2 cup white rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1/4 cup brown rice flour
1/4 cup sorghum flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 teaspoon xanthan gum

Using pastry blender, cut in:
1/2 cup cold butter (cut into bits)

In a large bowl, whisk together:
1 cup milk
2 large eggs
1 teaspoon vanilla

Add the dry ingredients and whisk/stir until thoroughly blended.

Using a rubber spatula, fold in:
2 cups fresh or frozen blueberries

Spread evenly in pan.

Topping
In a small bowl, blend together:
1/3 cup packed brown sugar
1/3 cup white sugar
1 teaspoon cinnamon
1 tablespoon butter, melted

Sprinkle the topping evenly over the batter and bake for 50 to 55 minutes, until toothpick inserted in centre of cake comes out clean. Let cool completely on rack then cut into squares to serve.

From: Gluten Free Everyday Cookbook