Blueberry Buckle
http://cake.allrecipes.com/az/BlueberryBuckle.asp
I used the above recipes, subbing 1/2 cup millet flour, 1/2 cup potato starch and 1/2 cup pecan meal for the flour in the cake. I subbed rice flour for the flour in the topping. I forgot guar gum but it was not too crumbly. I used fresh blueberries we had just picked. I used Earth Balance spread for the shortening and butter. I subbed coconut milk for the dairy milk.
This turned out so good EVERYone ate some, including all the gluten-eaters around. One 8X8 pan had enough left for Samantha to take to school for snack today. That’s it. I will be making another tonight. I plan to try the substitutions mentioned in the reviews at all recipes. I also found another Blueberry Buckle recipe in Vegetarian Times that uses maple syrup for sweetening. I may try that one.