Vegan Blueberry Buckle

0 Preheat the oven to 350 degrees(F).
1 In a large mixing bowl, or the bowl of a stand mixer, beat together the vegan butter and cane sugar with a hand mixer or the paddle attachment of a stand mixer. 
2 Once the vegan butter and sugar are fully combined and light and fluffy, add the applesauce, vanilla and lemon zest. Continue to beat to combine. Set aside.
3 In a separate bowl, sift together 1 1/2 cups of flour and baking powder. Stir in the salt. 
4 Now begin to add the dry ingredients to the wet about 1/2 a cup at a time, alternating with a little bit of the non-dairy milk at a time, as the mixer runs. Until everything is fully incorporated. 
5 Now, using the bowl you had the dry ingredients in, add the blueberries and the remaining 1 tablespoon of flour and toss to coat the blueberries in the flour. 
6 Add the blueberries to the batter and fold them into the batter. 
7 Spread the batter out evenly in an 8 x 8 inch baking dish that has been lined with parchment paper or sprayed with non-stick spray. Set aside.
8 In a medium sized mixing bowl, make the topping. Whisk together the brown sugar, cane sugar, flour, cinnamon, salt and nutmeg. 
9 Then cut the cold vegan butter up into chunks and drop them into the bowl. Begin to work the cold butter into the dry ingredients using a fork or pastry cutter. Then you can use your fingers to crumble it more. 
10 Form big crumbles of the mixture and then sprinkle them on top of the batter. 
11 Bake for 40 to 50 minutes or until a toothpick comes out clean.
12 Serve warm with ice cream or room temperature for breakfast.