Kristy loves coffee cake, and blueberries. After she had maintained a strict GF diet for a while I decided to treat her to something new. I got up early one Saturday morning and developed this recipe and surprised her with the fragrance of blueberries wafting upstairs. This coffee cake has such a rich flavor and light and moist texture that it fools the “wheaters”. The streusel is included. Mix with egg, sour cream, butter and water. Ingredients include: sorghum and tapioca flour, rice flour, sucanat and turbinado sugars, buttermilk powder, natural flavorings and spices, and freeze-dried blueberries. Makes 12 muffins or an 8 x 8 inch pan of coffee cake.