This recipe for Vegan Blueberry Lemon Coffee Cake is sure to become a new favorite recipe in your collection. It's deliciously sweet and perfectly moist.
Preheat oven to 350 degrees F (180 C) and line a 13x9 inch baking pan with parchment.
In a large mixing bowl sift together the flour, sugar, salt, baking powder, and lemon zest. Use a spatula to scoot the mixture towards the sides of the bowl to make a well in the center. Pour in the wet ingredients, lemon juice, milk, oil, and extracts. Stir the mixture together until it is evenly mixed into a very thick batter. Fold in the blueberries gently and set mixture aside.
In a separate mixing bowl stir together the brown sugar and melted butter. Add in the flour and salt and fold together with a spatula or use hand mixer to blend.
Use a spatula to separate the blueberry cake batter in half and scoop one half into the prepared pan. Use a spatula (or your hands) to spread the better in an even layer. It will be thick.
Crumble half of the crumb layer over the batter as evenly as possible. Scoop the remaining batter in spoonfuls over the first layer and, as gently as possible, spread evenly over crumb layer. Crumble the remaining crumb over the top of the batter and spread evenly.
Place cake in oven and bake for 15 minutes, then rotate in oven and bake another 15 - 18 minutes until top is golden brown. Ovens will vary so use a toothpick inserted in center to check or doneness. Remove and cool for at least 20 minutes before cutting and serving.
Stir together the powdered sugar, lemon juice and lemon extract with fork or a whisk until smooth. Pour the glaze over the warm cake and allow to dry for about 10 minutes, then slice and serve.