Ingredients:
For the cake base:
1 -1/2 C rice flour mix
1/4 Tsp salt
1/4 Tsp xanthan gum
2 Tsp baking powder
1/4 C butter, softened
1/4 C sugar
1 egg
2/3 C milk
1 Tsp vanilla
Preheat oven to 375°. In a small bowl, blend together the flour mix, salt, xanthan gum, and baking powder, then 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, then spread into a 8x8 pan or an 8" pie/tart pan.
Toss the berries in the sugar, and sprinkle over the cake layer.
Smoosh the cream cheese together with the egg, sugar, and lemon juice. Beat until smooth, and drop big spoonfuls on top of the berries.
For the berry layer:
1/2 C to 3/4 C fresh or frozen blueberries (don't thaw them if they're frozen)
1 Tbsp sugar
Directions:For the cream cheese layer:
8 oz cream cheese, softened (I used low fat 'Neufchatel')
1 egg yolk
1/4 C sugar
2 Tsp lemon juice or vanilla
For the streusel layer:
2 Tbsp rice flour or almond meal
2 Tbsp butter
3 Tbsp sugar
1/2 Tsp cinnamon
Preheat oven to 375°. In a small bowl, blend together the flour mix, salt, xanthan gum, and baking powder, then 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, then spread into a 8x8 pan or an 8" pie/tart pan.
Toss the berries in the sugar, and sprinkle over the cake layer.
Smoosh the cream cheese together with the egg, sugar, and lemon juice. Beat until smooth, and drop big spoonfuls on top of the berries.
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.
Recipe from: heythattastesgood blog - 2/10/10
Recipe from: heythattastesgood blog - 2/10/10
