Preheat the oven to 350°F and line an 8x8-inch baking dish with parchment paper.

In a medium sized bowl mix together ½ cup coconut cream and 1 Tablespoon lemon juice. Set aside.

Next stir together 1 cup flour, ½ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt, and ¼ teaspoon cinnamon in a medium-sized bowl and set aside.

In the base of a stand-mixer cream together ¼ cup plant butter and ½ cup granulated sugar.

Next, mix in 1 room temperature egg.

Once mixed, add 1 teaspoon vanilla and 1 teaspoon lemon zest.

After flavoring, add half of the flour mixture into the batter. Mix until combined.

Pour in the coconut cream and lemon juice mixture. Mix until combined.

Add the remaining flour mixture and mix until almost fully combined.

Remove the bowl from the mixer and add 1 cup blueberries. Fold until well mixed.

Pour the lemon blueberry cake batter into the prepared baking dish and set aside.

In a small mixing bowl mix together ½ cup flour, ⅓ cup brown sugar, and 1 teaspoon cinnamon.

Cut ¼ cup softened vegan butter into the mixture until thick and crumbly.

Sprinkle the cinnamon sugar topping over the lemon blueberry cake batter.

Bake 35 minutes or until a toothpick inserted in the middle comes out clean.

Allow to cool before slicing and serving.