Blueberry Cake

Ingredients:
1 cup brown rice flour
1/4 cup tapioca flour
1/4 cup potato starch
3/4 tsp xantham gum
1/3 cup icing sugar
zest from 1 lemon
1/2 cup coconut oil
1 egg
Juice from 1 lemon
1 cup milk (any kind)
1 1/2 cups fresh or frozen blueberries

Instructions:
Preheat oven to 350F.
Lightly spray an 8×8″ pan with cooking spray, and line with wax paper.
In a large bowl, combine brown rice flour, tapioca flour, potato starch, xantham gum, icing sugar and lemon zest. Cut in coconut oil until mixture resembles coarse crumbs. In medium bowl, whisk together egg, lemon juice and milk. Pour over dry mixture, and stir quickly to combine until just moistened. Fold in fresh blueberries. Pour into prepared pan, and spread evenly. Bake 25 – 30 minutes, until cake springs back when touched. It should not jiggle, and it will begin pulling away from the sides of the pan.
Enjoy with Whipped Coconut Cream