Cinnamon Blueberry Bundt Cake

Preheat the oven to 180°C (350°F).

In a medium bowl, whisk together 1 cup (125 grams) all-purpose flour, cake flour, cinnamon, baking powder, salt, and baking soda.

In a large bowl, whisk together melted butter, sugar, maple syrup, eggs, lemon zest, and vanilla. Beat in the yogurt. Add the flour mixture and blend until the dry ingredients are moistened.

In a small bowl, combine the blueberries and the remaining tablespoon (8 grams) all-purpose flour. Fold the blueberry mixture into the batter.

Spray a 10-cup baking dish generously with flour-infused baking spray. Spread the batter into the prepared pan, leveling with an offset spatula. Tap the pan firmly several times on a counter lined with kitchen paper to settle the batter.

Bake until a wooden toothpick inserted near the center comes out clean, about 50 minutes, covering with aluminum foil halfway through baking to prevent excessive browning. Leave to cool in the pan for 15 minutes. Using a small offset spatula, gently loosen the cake from the center and edges of the pan. Invert the cake onto a wire rack and leave to cool completely. Spoon and spread buttermilk frosting over cooled cake as desired. Store in an airtight container in the refrigerator for up to 3 days.