Grease a 10 inch round springform pan with coconut oil and lightly flour.
To prepare the topping, in a medium size bowl, add in 1 c. flour, ½ c. brown sugar and ½ c. coconut oil. Stir with a fork until mixture is crumbly. Set aside.
In a large bowl, add in flour, sugar, baking powder, soda and salt. Make a well in the middle of the dry ingredients. Set aside.
In a third bowl, add in eggs, ricotta and lemon and vanilla extracts, and blend well.
Add the egg and ricotta mixture to the well in the center of the flour mixture. Beat with an electric mixer until for a few minutes until smooth.
Spoon or pour the batter into the greased and floured springform pan.
Cover the top of the batter with the blueberries.
Sprinkle the top of the blueberries with the topping mixture.
Bake coffee cake for approximately 45 minutes or until done. Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Let cake cool for approximately 25 minutes, then remove the sides of the springform pan. Serve and enjoy!
Recipe by at https://maryannridinispencer.com/blueberry-coffee-cake/