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1
Preheat the oven to 325F.
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2
Line the bottom of a 9 x 3-inch round cake pan with a circle of parchment paper and coat lightly with oil.
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3
In a medium bowl, combine the vanilla crumb base with 1 teaspoon cinnamon.
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4
Set aside.
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5
In a second medium bowl, whisk together the flours, baking powder, baking soda, xanthan gum, salt, and remaining 2 teaspoons cinnamon.
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6
Add 1/4 cup oil and the agave nectar, rice milk, and vanilla and lemon extracts to the dry ingredients and stir until the batter is smooth.
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7
Using a rubber spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
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8
Pour the batter into the prepared pan and bake on the center rack for 15 minutes.
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9
Remove the pan from the oven and spoon the prepared crumb topping over the cake, gently patting it down.
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10
Return the pan to the oven and bake the cake for an additional 15 minutes.
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11
The finished crumb topping will be slightly crisp to the touch, and the cake will be firm.
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12
Let the cake stand for 20 minutes, then gently run a knife around the edge.
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13
Cover the top of the pan with a cutting board and flip.
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14
Carefully lift the pan away and re-invert the cake onto a serving plate.
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15
Pour the vanilla sauce into a squeeze bottle and drizzle it evenly over the top of the cake.
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16
Store the cake at room temperature for up to 3 days.
