A standard Blueberry Buckle made dairy-free.
Preheat oven to 375 degrees.
Grease 8x8 or 9x9 pan.
In a large bowl, cream sugar and coconut oil together. Then stir in the milk and egg.
In a medium bowl, mix 1 2/3 cup flour, baking powder and salt together.
Pour dry ingredients into wet ingredients and stir until thoroughly mixed.
Fold in blueberries and pour into greased pan.
In a separate small bowl stir together the 1/3 cup sugar, 1/4 cup flour, cinnamon, and 3 Tablespoons of coconut oil. Sprinkle over the batter.
Bake for 45-50 minutes or until a toothpick comes out clean.
Cool and enjoy. Store in an airtight container for up to three days...if it lasts that long:).