Pre-heat oven to 350 degrees and spray a bundt pan with non-stick spray.

In a small bowl, combine 1 Tbsp flour, cinnamon and brown sugar. Set aside.

In a medium bowl, sift together 3 cups gluten-free all-purpose flour, xanthan gum, baking powder, baking soda and salt. Set aside.

Cream together granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat in vanilla extract, almond extract and add eggs one at a time, beating after each addition.

Mix in 1/3 of the flour mixture followed by half the sour cream. Mix in another 1/3 of the flour until combined and then the other half of the sour cream. Mix in the remaining flour mixture until combined.

Add 1/3 of the batter to the prepared bundt pan and spread evenly over the bottom. Evenly sprinkle the batter with 1/2 of the brown sugar mixture and 1 cup of the blueberries.

Add another 1/3 of the batter and gently spread evenly around the pan over the blueberries. Evenly spread the rest of the brown sugar mixture and blueberries over the batter.

Spread the remaining batter over the blueberries.

Bake at 350 degrees for 1 hour or until cake tester comes out clean.

Cool in the pan on a wire rack for 30 min. then remove from pan and cool completely on the wire rack.

To make the glaze, stir together the powdered sugar, ground cinnamon, vanilla extract, and milk in a small bowl. Drizzle the glaze over the coffee cake and let it set before serving.