Preheat oven to 350F. Grease 8×8 inch baking pan with butter or coconut oil.
Prepare glaze by mixing softened coconut butter and maple syrup and set aside.
Combine almond flour, ½ cup coconut flour, baking powder and salt. In separate bowl combine honey, butter or coconut oil, eggs and almond milk. Mix wet ingredients into dry and and mix well. In a separate bowl, mix together all streusel ingredients.
In prepared baking pan place half of the cake dough and top with half of the streusel. Repeat. Top with 1 cup blueberries.
Bake 30 minutes, until knife inserted comes out clean. Spoon glaze onto coffee cake.