Blueberry Streusel Coffee Cake

Ingredients

CAKE:
4 tablespoons butter, or dairy free alternative at room temperature
3/4 cup sugar
1 egg
1/2 cup milk, or dairy free substitute
2 cups gluten free flour blend
2 teaspoons baking powder
2 teaspoons xanthan gum
1/2 teaspoon salt
2 cups fresh or frozen berries

TOPPING:
1/2 cup sugar
1/3 cup rice flour
1/2 teaspoons ground cinnamon
4 tablespoons butter (or dairy free alternative), cut in pieces

Instructions

Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. With an electric mixer, cream the butter wit the sugar until light and fluffy. Add the egg, eat to combine, then mix in the milk until blended. In a separate bowl, combine the dry ingredients. Then add the dry ingredients to the egg mixture just until moistened. Fold in the berries. Be careful not to over mix. Transfer to the baking dish.

For the topping, place all of the ingredients in a mixing bowl. Cut butter into the flour and sugar with a pastry blender until the mixture resembles course crumbs. Sprinkle the topping over the batter in the pan.

Bake until a cake tester inserted in the center comes out clean, about 45 minutes. Serve warm or cold.