Blueberry Streusel "Coffee Cake"

We adapted a recipe for blueberry streusel muffins, when my 4 year old daughter decided she wanted to make "blueberry cake."

It was actually very nice, because instead of a crumbly, less-than perfect texture gluten-free muffin, we had a really yummy coffee cake.

1 c. rice milk
1/4 c. safflower oil
1/2 t. vanilla
1/4 c. honey
2 t. egg replacer mixed w/ 3 T. rice milk
1 c. sorghum flour
1 c. buckwheat flour
1 t. xanthan gum
3 t. aluminum-free baking powder
1/2 t. salt
1 c. frozen blueberries

Streusel Topping:
1/4 c. vegetable spread, slightly chilled (all palm oil, no soy)
1/4 c. brown rice flour
1/4 c. maple sugar

Preheat oven to 350. Mix wet ingredents, then add the egg replacer mixture, followed by the dry ingredients. Mix everything together and fold in the blueberries. Add some more rice milk if the mixture isn't at least a little spreadable. Spread in a rectangular cake pan. Mix the streusel topping with a pastry blender into crumbs. Sprinke streusel topping on top. Bake at 350 for about 25 minutes.