Vegan Blueberry Pancake Bread

1 Preheat the oven to 325 degrees(F).
2 First make the crumble topping. In a medium sized mixing bowl, add the brown sugar, the flour, the cinnamon and salt. Stir to combine. 
3 Then pour in the maple syrup and break up the vegan butter with your fingers and drop it into the dry mixture. Using your fingers or a fork, work the maple syrup and butter into the dry ingredients until it resembles crumbs. It should hold together if pressed together. Set aside.
4 Now make the batter, in a medium sized mixing bowl, combine the flour, baking soda, baking powder, toasted oat flour and salt. Stir to combine and set aside. 
5 Next, in a small mixing bowl, combine the flax meal and water to create a flax egg. Set aside to thicken for 1-2 minutes.
6 Then in a large mixing bowl, add the vegan butter and sugar. Whisk together until fully combined. 
7 Pour the flax egg once it has thickened, the apple sauce, non-dairy milk, maple syrup and vanilla into the butter/sugar mixture. Whisk until fully combined.
8 Now, add the dry ingredients to the wet ingredients, a little at a time, whisking until fully combined.
9 Then fold in the blueberries. 
10 Line a bread pan with parchment paper, then pour the batter into the pan. Smooth out and then top with the crumble topping. It will seem like there is too much crumble topping, I promise it is just right!
11 Bake for 1 hour and 15 minutes- 1 hour and 25 minutes. Check by sticking a toothpick or thin knife into the center and when it comes out clean it is done. 
12 Let cool a bit and slice. Then serve with vegan butter and maple syrup. Or let cool completely and toast. Top with anything you want!