Gluten Free Lemon Blueberry Breakfast Cake

I know this is supposed to be a dinner blog but what would dinner be without dessert? I converted this GF Lemon Blueberry Breakfast Cake from a glutinous version Melissa sent me here. She loved the original so I changed it a bit and made a gluten free and dairy free version that is delicious and I can eat to my heart’s content. It comes out like a breakfast muffin or sweet bread with a fluffier texture. It is beautiful and does't deflate like most gluten free cakes. It's not too crumbly and has a lovely texture on the inside. It passed the husband and kids test so I'll be making it again and again. Next time I want to try adding vanilla and a dash of nutmeg.

Check this gorgeous baby out. And yes that is a giant blob of sugar...Oh, yes.

Gluten Free Lemon Blueberry Breakfast Cake

2 cups GF flour mix (I used GF Baking Classic’s mix of white rice, potato starch, and tapioca starch)

1 teaspoon of xanthan gum

1 tablespoon baking powder

1 teaspoon salt

¼ cup granulated sugar

1 cup packed brown sugar

1 cup almond or coconut milk

2 Tablespoons lemon juice

Zest from one orange

1 Stick of melted butter

3 eggs

1 cup fresh blueberries

Topping

½ cup fresh blueberries

3 tablespoons granulated sugar

1. Preheat oven to 350 degrees and grease a 9x13 pan with butter.
2. Mix the dry ingredients together and the wet ingredients together and then combine those thoroughly. 
3.  Mix 1 cup of fresh blueberries in with a spatula and pour in the 9x13 pan.
4. Pour the ½ c. of fresh blueberries on top and spoon the sugar topping over evenly.
5. Cook for 30-35 minutes or until a toothpick comes out clean.