Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease the bundt pan and dust with flour. rinse the blueberries. measure 2 tablespoons of cake mix and shake with the blueberries. this prevents the blueberries from moving to the bottom of the cake pan. set aside. mix cake mix, pudding mix, yogurt, oil, water, eggs, and cinnamon in a large bowl for 1 minute on low, then 2 minutes on high. pour 2/3 of the batter into the bundt pan. spread the blueberries evenly around the pan, and then pour the last 1/3 of batter so the blueberries are covered. bake cake on 350 for 45-50 minutes, and check occasionally. when the cake is golden brown on top, remove from oven and let cool. after about half an hour, put a large plate on top of the pan, then flip it over. sprinkle powdered sugar on top.

Target recipe: in large bowl, combine bran, flour, sugar, baking powder and baking soda. in another bowl, mix together eggs, buttermilk, oil and molasses. pour egg mixture into bran mixture and stir to moisten. do not overmix. fold in blueberries. spoon batter into nonstick or paper-lined large muffin tins, filling almost to top. bake at 375 degrees for 25 minutes or until firm to the touch.