6 tbs soy margarine
¾ cup brown sugar
1 tbs fresh lemon juice
¼ cup sliced almonds, toasted
1 ½ cups blueberries
½ cup soy margarine
1 cup white sugar
1 ½ cups gluten free all-purpose flour mix
1 ½ tsp baking powder
½ tsp salt
2 large eggs, room temperature (Or substitute)
½ tsp almond extract
⅔ cup coconut milk
Preheat oven to 350ºf
Grease the sides (not the bottom) of a 9-inch round (The deeper the better)
Melt the 6 tbs margarine in a small saucepan over low heat.
Add the brown sugar and the lemon juice and cook, stirring just until the sugar dissolves and the mixture bubbles.
Pour into the prepared pan and swirl the pan to coat the bottom evenly with the mixture.
Evenly distribute the toasted almonds over the bottom of the pan.
Place the blueberries in the pan.
Mix together the flour, baking powder, and salt into a bowl.
In a mixer bowl, beat the remaining ½ cup margarine on medium speed until smooth.
Add remaining 1 cup sugar gradually, beating constantly until pale and light.
Add eggs, one at a time, beating well after each addition.
Beat in almond extract.
On low speed, add half of the dry ingredients and beat until blended.
Add milk and beat until blended.
Add remaining dry ingredients and mix until blended.
Transfer batter to the prepared baking pan and spread evenly.
Place pan in the oven on a cookies sheet.
Bake until the cake is well risen and golden brown.(about 45-50 minutes). A toothpick inserted in the center will come out clean.
Remove from oven, run a sharp knife around the edge and immediately invert onto a serving plate.
Leave the cake pan upside down over the cake for about 2 minutes, then lift it off.