I guess it's a question of taste, first of all, and a cultural thing too. American baking uses a lot of cinnamon. Not all cuisines do. Italian cakes hardly ever have it. They don;t go for spices much in deserts, and are more likely to use clove or nutmeg in a salty dish than in a sweet, and, at least in rome, where i live, I hardly ever taste cinnamon though i think it is common in certain regions.
I wonder where the use of cinnamon comes fro9m from in american sweets. I imagine some immigrant group introduced apple pie with cinnamon aqnd other fruit deserts with it.
I can understand not liking it, it;s a strong taste, and i thnink it;s often overdone. But i love it in apple pie, sweet bread and some cookies and cakes.
With blueberry dishes (pie, syrup for pancakes, muffins) i think nutmeg enhances the flavor best.
In other cases, there;'s nothing like clove, probably my favorite aroma and if i could find a perfume based on clove i would wear it - it's esp good in spice cake and in pumpkin pie.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"