Blueberry Poppyseed Brunch Cake (Gluten Free)

• FOR THE CAKE:
• 1/2 cups White Rice Flour
• 1/2 cups Sweet Rice Flour
• 1/2 cups Tapioca Flour
• 3/4 teaspoons Xanthun Gum
• 1/4 teaspoons Salt
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 2 Tablespoons Poppyseeds
• 2/3 cups Sugar
• 1/2 cups Butter, Room Temperature
• 1 whole Egg
• 1/2 cups Sour Cream
• _____
• FOR THE TOPPING:
• 1-1/2 cup Blueberries, Fresh Or Frozen
• 1/3 cups Sugar
• 2 teaspoons Sweet Rice Flour
• _____
• FOR THE ICING:
• 1 cup Powdered Sugar
• 1/2 teaspoons Vanilla Extract
• 2 Tablespoons Milk

1. Preheat oven to 350F. Grease a springform pan and set aside.
2. For the cake: In a bowl combine flours, xanthun gum, salt, baking soda, baking powder, and poppyseeds. Using a fork, sift dry ingredients together then set aside.
3. Cream together sugar and butter then add egg. When ingredients are blended nicely alternate adding the sour cream and the dry ingredients into the creamed mixture. Using a rubber scraper, scrape down the sides periodically to ensure all ingredients are blended well. Pour into your pan and set aside.
4. Mix all topping ingredients together then spoon over batter. Bake at 350F for 55-65 minutes or until an inserted fork comes out clean.
5. Prepare icing ingredients then pour over the top after cake has cooled for about 10 minutes.

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Taken from tastykitchen.com/recipes/desserts/blueberry-poppyseed-brunch-cake-gluten-free/ (may not work)