Preheat 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 blueberry mixture into batter.

Generously spray a 10-cup Bundt pan with baking spray with flour. Spread batter into prepared pan, smoothing with an offset spatula. Firmly tap pan on a kitchen towel-lined counter several times to settle batter.

Bake until a wooden pick inserted near center comes out clean, about 50 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 15 minutes. Using a small offset spatula, gently loosen cake from center and edges of pan. Invert cake onto a wire rack, and let cool completely. Spoon and spread Buttermilk Glaze onto cooled cake as desired. Refrigerate in a airtight container for up to 3 days.