Combine the dry ingredients together in a small bowl.
¼ Cup Light Brown Sugar, ¼ Cup Sugar, ½ Cup Gluten Free 1-to-1 Flour Blend, ½ teaspoon Cinnamon
Add the melted butter and stir together until all the dry ingredients are incorporated.
¼ Cup Vegan Butter
Place in the refrigerator while you prepare the cake batter.
For the cake
Preheat the oven to 375F degrees. Line a 9x9 baking pan with parchment paper.
Combine the flour, baking powder and salt in a small bowl. Stir together until well mixed. Set aside.
2 Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ½ teaspoon Salt
Combine butter and sugar in the bowl of an electric mixer. Beat on medium speed for 3 minutes, until light and fluffy. Scrape down the bowl.
1 Cup Sugar, ½ Cup Vegan Butter
Add the vanilla and mix 30 seconds more.
2 teaspoon Vanilla
Add the eggs, one at a time, mixing for 60 seconds between each addition. Scrape down the bowl.
2 Eggs
Turn the mixer to the lowest speed. Add half of the flour followed by half of the milk. Repeat with the remaining flour and milk. Mix until the dry ingredients are just incorporated.
½ Cup Non Dairy Milk
Remove the bowl from the mixer and add the blueberries, reserving about ½ cup for the top of the cake. Fold them in with a spatula, being gentle so as not to break open the berries.
2 Cup Fresh Blueberries
Spread the cake batter into your prepared pan. The batter will be thicker than normal, this is ok because it helps to keep the berries from sinking to the bottom of the cake.
Sprinkle the top of the cake with the remaining blueberries and the chunks of streusel topping.
Bake in preheated oven for 40-45 minutes until center springs back when gently poked with your finger. Remove from the oven and cool in the pan for at least 20 minutes before slicing. If you allow the cake to cool completely before serving, it will be a bit less crumbly.
Notes
Tip: Don't substitute frozen fruit in place of fresh as it will make the cake too wet.Variations: Replace blueberries with any other fresh berries in the same measure.Storage: Store in an airtight container in the refrigerator for up to 3 days.