Sour Cream Cranberry or Blueberry Coffee Cake

Cake:
2 1/2 cups Sun Flour Mills All purpose flour blend (or any gf all purpose flour)
2 tsp baking powder
1 1/2 tsp xanthan gum
1 tsp baking soda
1 tsp unflavored gelatin
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups granulated sugar
3 eggs
1 cup sour cream
2 tsp vanilla
2 cups fresh or frozen cranberries or blueberries (do not thaw if using frozen)

Streusel:
1/2 cup packed light brown sugar
1/4 cup Sun Flour Mills All Purpose flour blend (or any gf all purpose flour)
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
3 TBL cold unsalted butter, cubed

1. Preheat oven to 350 degrees. Spray 9x13 pan with nonstick cooking spray.
2. Combine flour blend, baking powder, xanthan gum, baking soda, gelatin and salt in medium bowl.
3. Beat butter and granulated sugar in large bowl with electric mixer at medium-high speed until light and fluffy.  Add eggs, one at a time, beating well at medium speed after each addition. Beat in sour cream; scrape sides of bowl. Add flour mixture in two additions; beat at low speed until well blended.  Beat in vanilla. Gently fold in cranberries or blueberries.  Pour into prepared pan.
4. Bake 40 minutes.  Meanwhile for streusel, combine brown sugar, flour, cinnamon, nutmeg, and salt in small bowl.  Cut in cold cubed butter with pastry blender or fork until mixture resembles coarse crumbs.
5. Remove coffee cake from oven. Sprinkle evenly with streusel.  Bake 10 minutes or until toothpick inserted into center comes out clean. Serve warm or at room temp.