Blueberry Buckle Coffee Cake

[Fiddle-Faddle]

I combined 3 different recipes for this. I used betterbatter gluten-free flour mix, which already has xanthan gum mixed in, so I omitted the teaspoon of xanthan gum. In this heat, I hate to turn on the oven, so I used our grill, which worked wonderfully--you just have to remember to put the pan on indirect heat and turn the pan halfway through.

1 cup granulated sugar

1 cup brown sugar, packed

2 1/2 brown rice flour mix

4 large eggs

1/2 teaspoon salt

1 tablespoon baking powder

1 teaspoon xanthan gum (omit if your mix already has it)

1 cup canola oil

1 cup buttermilk

1 tablespoon vanilla

3-4 cups blueberries (I used 4 cups of frozen blueberries that I thawed and rinsed--fresh would be even better)

Topping

1 cup brown sugar, packed

2/3 cup brown rice flour mix

1/2 teaspoon xanthan gum (omit if your mix already has it)

2 teaspoons cinnamon

6-8 tablespoons butter, melted

Preheat oven (or grill) to 375. Grease 9 x 13 pan.

Mix topping ingredients and set aside.

Mix all cake ingredients except for blueberries. Fold in blueberries. Spread in pan.

Spread topping ingredients on top of cake.

Bake uncovered in oven (or on grill over indirect heat with cover down) for 50-60 minutes or until toothpick comes out clean. If baking in grill, turn pan halfway through.

[sickchick]

MMM Fiddle-Faddle I heart coffeecake!