Cream Cheese Topped Gluten Free Coffee Cake

My mom's birthday comes the day before the first day of winter. As I've mentioned before, she has a gluten allergy. Of course no birthday is complete without cake so I make her a special gluten free dessert.

By the way I honestly started making this the second I got home from my exam. I think I went into baking withdrawal for those couple weeks that I was only studying.

I found this recipe off Hey That Tastes Good. I changed it to match the types of flours I had and it still turned out amazing. This cake is absolutely delicious, you will not even believe that its gluten free!

The base is fluffy, the cream cheese on top is smooth and dreamy like cheesecake, and the strusel gives it all a nice sweet crunch.

Cream Cheese Topped Coffee Cake
adapted from Hey That Tastes Good

For the base:
1 cup rice flour
1/3 cup arrowroot starch
3 tbsp tapioca starch
1/4 tsp salt
1/4 tsp guar gum
2 tsp baking powder
1/4 cup butter, softened
1/4 cup sugar
1 egg
2/3 cup milk
1 tsp vanilla
Preheat oven to 375. In a small bowl, blend together the rice flour, arrowroot starch, tapioca starch, salt, guar gum, and baking powder, set aside. Cream the butter and sugar, then beat in the egg, followed by the milk. Add the vanilla, then stir in the flour mixture. Blend well and spread into an 8" cake pan

For the blue berries:
1 cup fresh or frozen blueberries
1 tbsp sugar
Toss the berries in the sugar, and sprinkle over the cake layer.

For the cream cheese layer:
8 oz (about 1 cup) cream cheese, softened
1 egg yolk
1/4 cup sugar
1 tsp lemon juice
1 tsp vanilla
Cream the cream cheese with the egg, sugar, vanilla, and lemon juice. Beat until smooth, and drop then smooth on top of the berries.

For the streusel:
2 tbsp rice flour
2 tbsp butter
3 tbsp sugar
1/2 tsp cinnamon
Mash together all the ingredients with a fork until crumbly. Sprinkle over the cheese layer.
Bake the cake about 45-60 minutes, until no longer jiggley in the center, and starting to brown. Cool completely before serving.