Blueberry Coffee Cake

This recipe is for a vegan Blueberry Coffee Cake that features fresh blueberries, a lemon-blueberry cake base, and a cinnamon streusel topping. It is easy to make and pairs well with coffee or tea. The recipe includes variations for gluten-free and oil-free options, as well as suggestions for different berries and baking pan sizes. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Enjoy this delicious and fluffy dessert with a fruity twist!