Lemon Cornmeal Bread with Blueberry Compote

November 14, 2013

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

  • 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
In This Recipe


Ingredients for Cornmeal Bread

  1. Preheat oven to 350F
  2. 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.
  3. Makes 1 9? round cake
  4. Bake 20-25 minutes until cake tester comes out clean with a toothpick. Larger pan 30-35 minutes.

Ingredients for Blueberry Compote

  1. 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.
  2. 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.

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Reviews (1) Questions (0)

1 Review

Robert P. February 14, 2015
I made the blueberry compote and had it with the New England Spider Cake and when I made the compote, I added two tablespoons of Ortega diced jalapeno chilies. They are just hot enough to give the compote a good sweet/hot flavor.