In a medium bowl stir together the oats, flour, sugar, cinnamon and salt. Use a fork or pastry cutter to cut in the coconut oil, until the mixture resembles coarse crumbs. Chill in the refrigerator until ready to use.

Preheat oven to 350° and lightly oil the inside of a 9 inch springform pan.

Stir the blueberries and maple syrup together in a medium bowl.

In a medium mixing bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.

Place the coconut oil, almond butter, and sugar into a large mixing bowl. Beat on high speed until fully incorporated and creamy, about 2 minutes, scraping down the sides of the bowl with a rubber scraper as needed. Beat in the lemon zest and extract. Beat in the milk and lemon juice. Add the flour mixture, about ½ cup at a time, beating between each addition.

Spread half the mixture in an even layer over the bottom of the prepared springform pan. Sprinkle with blueberry mixture, leaving about an inch of space from the sides of the pan. Top with remaining batter. Sprinkle with streusel.

Bake util the streusel is lightly browned and a toothpick inserted in the center of the cake comes out clean (except for maybe some blueberry).

Remove from oven and transfer to a cooling rack. Allow to cool completely.

While the cake bakes, stir all ingredients for the glaze together in a small bowl.

When the cake is cool, remove it from the springform pan and drizzle with glaze. Slice and serve.