Lemon Cornmeal Bread With Blueberry Compote

Name: Lemon Cornmeal Bread With Blueberry Compote
Ingredients: 2 cup moon rabbit cornbread mix; 1 lemon juiced, (2 tablespoons); 3 large eggs; 3/4 cup powdered sugar; 1 1/2 teaspoon gluten-free vanilla extract; 10 tablespoon unsalted butter, room temperature; 2 1/2 cup frozen blueberries, unthawed; 1/3 cup water; 1/3 cup white sugar

Cindy Anschtz Barbieri|Aug. 21, 2013 12:48 pm EST

4 (1 ratings)

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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.

Servings

6

Ingredients

2 cup moon rabbit cornbread mix
1 lemon juiced, (2 tablespoons)
3 large eggs
3/4 cup powdered sugar
1 1/2 teaspoon gluten-free vanilla extract
10 tablespoon unsalted butter, room temperature
2 1/2 cup frozen blueberries, unthawed
1/3 cup water
1/3 cup white sugar

Directions

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.
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.