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Author Notes: If you are looking for a delicious and easy to make gluten free dessert then try my Lemon Cornmeal Bread with Blueberry Compote! —Cindy Anschutz
Makes: one 9" round cake
Ingredients for Cornmeal Bread
cups (1/2 bag) Moon Rabbit Cornbread Mix
tablespoons unsalted butter, room temperature
lemon juiced, (2 tablespoons)
cup powdered sugar
teaspoons gluten-free vanilla extract
- Preheat oven to 350F
- 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.
- Makes 1 9? round cake
- Bake 20-25 minutes until cake tester comes out clean with a toothpick. Larger pan 30-35 minutes.
Ingredients for Blueberry Compote
cups frozen blueberries, unthawed
cup white sugar
- 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.