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Preheat your oven to 350F. Line and grease a 9x9 baking dish or a 10 inch round pan.
In a small mixing bowl, combine the crumb topping ingredients until you have a crumbly mixture. Set aside.
In a large mixing bowl, zest the lemon into the cane sugar. Incorporate using your hands until fragrant.
Whisk in the brown sugar and butter until you have a sandy mixture.
Then, whisk in the eggs, sour cream, and vanilla until smooth.
Whisk in the flour, baking soda, baking powder, and salt until a dry batter forms.
Whisk in the milk until you have a nice smooth batter. Be careful not to over mix!
Fold in the fresh blueberries, leaving out a handful for on top.
Transfer the batter to the baking dish. Sprinkle with the crumb topping, making an even layer.
Finish off with fresh blueberries. Transfer to the oven and bake for 50-60 minutes, or until it passes the toothpick test.
Let the cake cool on a wire rack for 20 minutes.
While the cake is cooling, whisk together the lemon vanilla icing ingredients until smooth.
Once the coffee cake has cooled and set, drizzle it with the icing, slice, and enjoy!