Preheat the oven to 350°F (180°C). Grease and line a 9x13-inch baking pan with parchment paper.

In a small bowl, combine 1 tbsp flour, blueberries, and cinnamon. Toss to coat the blueberries evenly. Set aside.

In a large mixing bowl, whisk together the 1 cup flour, ¾ cup sugar, melted vegan butter, vanilla extract, and sea salt until well combined.

Press this mixture into the prepared baking pan to form the crust layer.

Bake the crust for 15-18 minutes until lightly golden.

Meanwhile, in a separate bowl, beat the vegan cream cheese until smooth. Add 1 tbsp sugar, lemon zest, and cornstarch. Mix well.

Spread this mixture over the baked crust.

Top the cream cheese layer with the blueberries.

In another mixing bowl, combine 3 cups flour, baking powder, baking soda, sea salt, and 1 ¼ cup sugar.

Add the melted vegan butter, dairy-free yogurt, dairy-free milk, lemon juice, lemon zest, and vanilla extract. Mix until just combined.

Pour this batter over the blueberries and spread evenly.

Bake the coffee cake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

In a small bowl, whisk together powdered sugar, dairy-free milk, and vanilla extract to make the glaze.

Drizzle the glaze over the cooled coffee cake.

Slice and serve the lemon blueberry coffee cake.

Enjoy!