Allergy Free Blueberry Brunch Cake

I haven't used my springform pan in well over a year-cheesecake anyone?  I wish!  So here's a recipe to put that pan to good use.  It's a great weekend breakfast.

This cake is best eaten straight out the oven.  Don't save some for the next day or it will get mushy!

Blueberry Brunch Cake

3/4 cup sugar

6 Tablespoons Earth Balance

3 teaspoons egg replacer whisked with 4 Tablespoons rice milk

1 2/3 cups flour blend

1/2 teaspoon xanthan

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup rice milk whisked with 1 teaspoon lemon juice

1/4 cup orange juice

1 teaspoon orange zest or lemon zest

1 teaspoon vanilla

1 1/2 cups blueberries

Topping

2 Tablespoons brown sugar

1/8 teaspoon nutmeg

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.
Mix well.
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.