Step 1

Preheat the oven to 350 degrees F and grease a 9 inch square or round pan.

Step 2

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

Step 3

In a large bowl with an electric hand mixer (or stand mixer with the paddle attachment), cream together the softened vegan butter, sugar and lemon zest until fluffy and creamy.

Step 4

Beat in the vanilla and vegan yogurt or applesauce. Alternate adding the flour mixture and soy milk, in 2-3 parts and mix on low speed until incorporated. Scrape down the sides and bottom of the bowl as needed. Be careful not to over mix the batter.

Step 5

Toss the blueberries in a bowl with the tablespoon of flour, then carefully fold into the cake batter, being careful not to break the berries (as much as possible).

Step 6

Add the cake batter to the pan and spread evenly; it will be thick.

Step 7

In a medium bowl, combine the flour and sugars for the streusel topping. Add the cinnamon, if using. Drizzle the melted vegan butter into the bowl and stir with a fork until crumbs form.

Step 8

Sprinkle the streusel topping over the cake batter and bake for 45-55 minutes, until a toothpick inserted in the middle comes out clean.

Step 9

Transfer to a wire rack and let cool for 30 minutes before serving.