Description Edit

Yield 16 – 20 servings

Ingredients Edit

Topping Edit

Directions Edit

  1. Cream together butter and sugar.
  2. Add eggs, one at a time, mixing well after each addition.
  3. In another bowl, mix sour cream, vanilla, lemon zest and lemon juice.
  4. Combine gluten free flour mix, xanthan gum, baking powder, soda, and salt.
  5. Alternately add flour mixture and sour cream mixture to creamed mixture, about a third of each at a time.
  6. Stir in blueberries.
  7. Dough will be fairly stiff.
  8. Spread half in a greased 9 x 13 x 2-inch glass baking pan.
  9. Combine topping ingredients, sprinkle half of topping mixture over dough.
  10. Carefully spread remaining dough on top of topping.
  11. Sprinkle with remainder of topping.
  12. Bake at 350 °F for 35 – 40 minutes or until cake tests done.
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