Crumb Topping:

1. Start by making the crumb streusel topping. In a small bowl, add whole wheat pastry flour, all-purpose flour, sugar, cardamom, and salt. Mix until combined, then add the coconut oil. Mix until the mixture resembles crumbs (not too dry, but not too wet, as it will melt into the cake if too wet). Set aside and start making the vegan blueberry buckle batter.

Cake batter:

1. Preheat oven to 375F and grease a lightly greased 9-inch cake pan.
2. In a bowl, mix the almond milk, ground flaxseed, lemon juice, and vanilla extract. Set aside.
3. In a separate bowl, mix the whole wheat pastry flour, unbleached all-purpose flour, baking powder, salt, ground ginger, and ground cardamom.
4. Prepare the blueberries by tossing them with 1-2 tablespoons of the dry flour mixture to coat; this will help them not sink to the bottom of the cake while baking.
5. In a separate bowl, cream sugar and coconut oil together until fluffy and lighter in color. Alternate adding the flour mixture and wet mixture to the creamed batter.
6. Gently fold in the fresh blueberries and pour in the greased cake pan. Sprinkle the crumb topping over the cake.
7. Bake at 375F for 40-45 minutes or until a toothpick comes out clean with a few crumbs sticking to it.