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Preheat the oven to 350 °F (180 °C). Line a 9-inch square pan with parchment paper. Oil the sides and bottom of the pan. Set aside.
First prepare the crumb topping. In a small bowl, stir the crumb topping ingredients together until it forms a paste. Refrigerate while making the coffee cake batter.
In a large mixing bowl, whisk yogurt, oil, almond milk, vanilla extract, and sugar.
Fold in flour, baking powder, and cinnamon, and use a rubber spatula to incorporate and form a thick, smooth cake batter.
Fold in 1 cup of blueberries and gently stir the batter to incorporate them evenly.
Pour the batter in the prepared pan. and sprinkle the remaining ¼ cup of blueberries on top, slightly press them in the batter.
Remove the crumb from the fridge, use your fingers to rub the thick paste and form chunks and pieces that you sprinkle all over the top of the cake.
Bake the cake at 350 °F (180 °C) for 60-65 minutes, foiling the pan after 40 minutes to prevent the cake to brown too fast on top.
Insert a skewer in the center of the cake to check if the batter is set. If it comes out clean, remove the cake from the oven and let it cool down in the pan for 15 minutes at room temperature. If not, bake longer, in 5-minute increments, until the cake is set.
Cool down on a cooling rack before at room temperature for 3 hours before slicing into 16 portions.