Step 1

*For high altitude adjustments, see the "Notes" section below!

Step 2

Preheat oven to 350°F and spray a 10-inch tube pan with baking spray, or butter and flour the sides of the pan.

Step 3

In a medium bowl, whisk together 1½ cups of all-purpose flour, the cake flour, salt, baking powder and baking soda. Set aside.

Step 4

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.

Step 5

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.

Step 6

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.