Preheat the oven to 350F and lightly grease and line a 9×9 baking pan with parchment paper and olive oil.

In another medium bowl, prepare the vanilla crumble. Whisk together the sugar and flour. Use a fork to mix in the melted vegan butter and vanilla into the mixture until it resembles a crumble. Set aside.

Prepare the main cake layer. In a medium bowl, whisk together the flour, baking powder and soda, and salt. Set aside. In a large bowl, whisk together the melted vegan butter, sugar, dairy free yogurt, vegan buttermilk, and vanilla. Then add in the flour mixture, and stir until there are JUST no more dry streaks of flour.

Remove 1 cup of blueberries and set aside. This will be the topping right before the crumble. To the remaining blueberries, add in 1 tbsp of flour and toss to coat evenly. Then pour the coated blueberries into the batter and fold the blueberries into the batter with a silicone spatula to distribute evenly.

Pour the batter into your baking pan, and spread the batter to touch the edges of the pan. Sprinkle the fresh blueberries on top evenly. Then top with the vanilla crumble.

Place the pan into the oven to bake for 55-65 minutes, or until the toothpick comes out clean. Remove from the oven, and allow the coffee cake to cool in the pan for 10 minutes.

When ready to serve, it’s best served slightly warm. Slice into 9-12 squares and dust with powdered sugar if desired. Enjoy! Store any leftovers covered in an airtight container at room temperature for up to 4 days, in the fridge for up to 6 days, or in the freezer for up to a month.