Blending warm cinnamon with bright blueberries, this simple cake is a Bundt-size take on a bakery-style blueberry muffin.Cinnamon Blueberry Bundt Cake Print Recipe Pin Recipe Makes 1 (10-cup) Bundt cake Ingredients  1 cup (125 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided1 cup (123 grams) cake flour2 teaspoons (4 grams) ground cinnamon1 teaspoon (5 grams) baking powder1 teaspoon (3 grams) kosher salt¼ teaspoon (1.25 grams) baking soda½ cup (113 grams) unsalted butter, melted⅓ cup (67 grams) granulated sugar⅓ cup (73 grams) firmly packed light brown sugar¼ cup (85 grams) maple syrup2 large eggs (100 grams)2 teaspoons (2 grams) lemon zest (about 1 small lemon)1 teaspoon (4 grams) vanilla extract⅓ cup (80 grams) plain Greek yogurt1½ cups (210 grams) frozen blueberriesButtermilk Glaze (recipe follows) InstructionsPreheat oven to 350°F (180°C).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, sugars, maple syrup, eggs, lemon zest, and vanilla.Whisk in yogurt.

Add flour mixture, and whisk just until dry ingredients are moistened.In a small bowl, toss together blueberries and remaining 1 tablespoon (8 grams) all-purpose flour.Fold bluebe

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