Spray 9 or 10 inch springform pan well.
Combine sugar and Earth Balance and beat well.
Add egg replacer and mix well.
Combine flour blend, xanthan, baking powder, baking soda, and salt in small bowl.
Add zest, orange juice, and vanilla to the rice milk/lemon juice mixture.
Alternately add flour mixture and rice milk mixture to mixing bow, beginning and ending with flour.
Fold in blueberries.
Sprinkle with topping.
Bake at 350 for 40 minutes.
Notes: I use Wyman's blueberries in my cake. They are mini wild blueberries that my kids love over the larger, chunkier blueberries. Their small size also helps keep the cake from getting too heavy.