Ingredients
Method
- *For high altitude adjustments, see the "Notes" section below!
- Preheat oven to 350°F and spray a 10-inch tube pan with baking spray, or butter and flour the sides of the pan.
- In a medium bowl, whisk together 1½ cups of all-purpose flour, the cake flour, salt, baking powder and baking soda. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, maple syrup, eggs, vanilla bean paste, and lemon zest. Whisk in yogurt. Add to the flour mixture and whisk until the dry ingredients are just moistened.
- In a small bowl, toss together the blueberries and the remaining 1 tbsp of flour. Fold blueberries into the batter, but do not overmix. Spoon the batter into the prepared cake pan and smooth the top with a knife or offset spatula. Top with turbinado sugar.
- Bake for 50-55 minutes, or until a wooden toothpick inserted in the center comes out with a few moist crumbs. Let cool in pan for 15 minutes. Serve warm or at room temperature.
Notes
- Cake can be stored in an airtight container at room temperature for up to 3 days.
- You can also freeze slices of cake and save for later! Simply wrap slices of cake in plastic wrap and then in foil. Place in a freezer ziplock bag. When ready to eat, simply pull out a piece and leave at room temperature to thaw for a bit!
- All-Purpose Flour – increase by 2 tbsp
- Increase eggs to 4
- Baking Soda – decrease to 1/2 tsp
- Baking Powder – decrease to 1/2 tsp
- Granulated Sugar – decrease by 1/2 tbsp
- Brown Sugar – decrease by 1/2 tbsp.
- Increase oven temperature to 360° F
- Decrease baking time by 5 or more minutes
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