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Lemon Cornmeal Bread with Blueberry Compote

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If you are looking for a delicious and easy to make gluten free dessert then try my Lemon Cornmeal Bread with Blueberry Compote.

Ingredients

For the Lemon Cornbread

  • 2 Cups Moon Rabbit Cornbread Mix
  • 1 lemon juiced, (2 tablespoons)
  • 3 large eggs
  • 3/4 Cups powdered sugar
  • 1 1/2 Teaspoon gluten-free vanilla extract
  • 10 Tablespoons unsalted butter, room temperature

For the Blueberry Compote

  • 2 1/2 Cups frozen blueberries, unthawed
  • 1/3 Cup water
  • 1/3 Cup white sugar

Ingredients

Ingredients
• 2 cups (1/2 bag) Moon Rabbit Cornbread Mix
• 10 tablespoons unsalted butter, room temperature
• 1 lemon juiced, (2 tablespoons)
• 3 large eggs
• 3/4 cup powdered sugar
• 1 1/2 teaspoons gluten-free vanilla extract

Ingredients for Blueberry Compote
• 2 1/2 cups frozen blueberries, unthawed
• 1/3 cup white sugar
• 1/3 cup water

Directions

For the Lemon Cornbread

Directions
Preheat the oven to 350. Combine all the ingredients together and using your KitchenAid® 3-Speed Blender mix on medium for 3 minutes. The batter will be light and fluffy. Bake for 20-25 minutes until cake tester comes out clean with a toothpick. Makes 1 9″ round cake. Larger pan takes 30-35 minutes.

For the Blueberry Compote

Directions

Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm.