3/4CCoconut Oilunrefined, virgin, melted, slightly warm to the touch., 174g
1 3/4CUnsweetened/Plain Whole Milk Yogurt or Greek Yogurtroom temperature, 465g
Powder Sugar for dustingoptional
Generously spay a 10" (25cm) bundt pan with pan spray. If concerned about sticking, go ahead and lightly flour the pan too, especially if your bundt has nooks and crannies. I've not floured my semi smooth pan in years and find a good coat of spray adequate. Preheat oven to 350F (180C) and set rack in the center of the oven.
In a small bowl, mix 1/4 C (46g) of the brown sugar with the white sugar and cinnamon. Set aside.
In a medium bowl, toss the berries with 1 Tbs of all purpose flour. *If using frozen berries, save this step for just before you add them to the cake. Set aside.
In a medium bowl sift the all purpose flour, whole wheat white flour, baking powder and soda. Set aside.
In a large mixing bowl, whisk the oil, remaining 1 C (195g) of brown sugar, eggs, maple syrup, yogurt and extract. Fold in the sifted dry ingredients in two batches, folding only until the dry ingredients are incorporated.
In the bundt pan, spoon in 1/3 of the batter and top it with 1/3 of the cinnamon/sugar mixture and 1/3 of the blueberries. Repeat this twice ending with the cinnamon/sugar mixture and blueberries. The batter will be thick.
Bake for 60 - 65 minutes, testing with a toothpick at starting at 58 minutes to check for doneness. Allow the cake to cool for 20 minutes in the pan on a cooling rack. Turn out on a serving plate and allow to cool completely before dusting it with powder sugar.
Store in a covered container at room temperature for up to two days.