Blueberry Coffee Cake with Brown Sugar Glaze

Adapted by Rachael Boyer from original recipe by Emeril Lagasse
This coffee cake is very moist and got rave reviews at a recent family gathering. It's not remotely healthy, since it's packed with butter and eggs and sugar, but it sure tastes good!

Cake: 1 stick plus 2 teaspoons unsalted butter 1 1/2 cups packed light brown sugar 2 large eggs 2 cups gluten free flour mix
1 teaspoon xanthan gum or guar gum (optional)1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup sour cream or plain yogurt1/2 teaspoon pure vanilla extract
2 teaspoons of lemon extract2 cups fresh blueberries, rinsed, and patted dry

Crumble Topping: 1/2 cup packed light brown sugar 1/2 cup gluten free oats
1-3 tablespoons gluten free flour, as necessary1/2 teaspoon ground cinnamon 4 tablespoons unsalted butter, softened

Brown Sugar Glaze: 1/2 cup packed light brown sugar
1-2 tablespoons water 2 tablespoons fresh lemon juice

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. (I used my stoneware baking dish, but it required an extra 7 minutes of baking time.)

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. Add vanilla and lemon extract. In a separate bowl or on a piece of parchment, sift together the dry ingredients. Add to the wet ingredients, alternating with the sour cream or yogurt. Fold in the blueberries. (Make sure the blueberries are dry, otherwise they’ll sink to the bottom of coffee cake.) Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, oats, cinnamon, and butter, then add the GF flour 1 tablespoon at a time until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown, 35 to 40 minutes. A knife inserted into the middle of the coffee cake should come out clean, not doughy. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, lemon juice, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.