In a medium mixing bowl, whisk together flour, baking powder, salt, and cinnamon.  Set aside.  In a large bowl, beat together margarine and sugar until light and fluffy.  Add the egg replacer and beat about 30 seconds.  Add 1/3 of the flour mixture, then 1/2 of the rice milk, then flour, then rice milk, then last of the flour and beat until incorporated.  Gently fold in blueberries and pour the mixture into a sprayed 9x9 or 11x7 pan.  To make topping: in a medium bowl, combine the sugar, flour, and nutmeg.  Cut in the cold margarine until mixture resembles crumbs.  Sprinkle the topping on the cake.  Bake at 375 for 35 minutes or until golden.