Gluten-Free Blueberry Lemon Cake With Crumble Topping | amotherworld

Ingredients

• 1 ½ cups gluten-free flour (I use a mix of almond, sorghum, brown rice and tapioca)
• 2 teaspoons baking powder
• 1/8 teaspoon xantham gum
• 3/4 cup light brown sugar, packed
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon salt
• 2/3 cup milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons lemon zest
• 2 ½ cups blueberries
• 1/2 cup almond flour
• 1/4 cup light brown sugar
• 4 tablespoons butter, room temperature