Blueberry Crumb Cake

• 1 cup vanilla crumb base (page 115)
• 3 teaspoons ground cinnamon
• 2/3 cup Bobs Red Mill gluten-free all-purpose baking flour
• 1/3 cup brown rice flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/4 cup coconut oil, plus more for the pan
• 1/3 cup agave nectar
• 1/3 cup rice milk
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon pure lemon extract
• 1/4 cup fresh blueberries
• 1/4 cup vanilla sauce (page 91)

1. Preheat the oven to 325F.
2. Line the bottom of a 9 x 3-inch round cake pan with a circle of parchment paper and coat lightly with oil.
3. In a medium bowl, combine the vanilla crumb base with 1 teaspoon cinnamon.
4. Set aside.
5. In a second medium bowl, whisk together the flours, baking powder, baking soda, xanthan gum, salt, and remaining 2 teaspoons cinnamon.
6. Add 1/4 cup oil and the agave nectar, rice milk, and vanilla and lemon extracts to the dry ingredients and stir until the batter is smooth.
7. Using a rubber spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
8. Pour the batter into the prepared pan and bake on the center rack for 15 minutes.
9. Remove the pan from the oven and spoon the prepared crumb topping over the cake, gently patting it down.
10. Return the pan to the oven and bake the cake for an additional 15 minutes.
11. The finished crumb topping will be slightly crisp to the touch, and the cake will be firm.
12. Let the cake stand for 20 minutes, then gently run a knife around the edge.
13. Cover the top of the pan with a cutting board and flip.
14. Carefully lift the pan away and re-invert the cake onto a serving plate.
15. Pour the vanilla sauce into a squeeze bottle and drizzle it evenly over the top of the cake.
16. Store the cake at room temperature for up to 3 days.

vanilla crumb base, ground cinnamon, red, brown rice flour, baking powder, baking soda, xanthan gum, salt, coconut oil, nectar, rice milk, vanilla, lemon, fresh blueberries, vanilla sauce

Taken from www.epicurious.com/recipes/food/views/blueberry-crumb-cake-376958 (may not work)