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
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Ingredients
- Ingredients for Cornmeal Bread
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2 cups
(1/2 bag) Moon Rabbit Cornbread Mix
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10 tablespoons
unsalted butter, room temperature
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1
lemon juiced, (2 tablespoons)
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3
large eggs
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3/4 cup
powdered sugar
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1 1/2 teaspoons
gluten-free vanilla extract
- Ingredients for Blueberry Compote
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2 1/2 cups
frozen blueberries, unthawed
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1/3 cup
white sugar
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1/3 cup
water
Directions
- Ingredients for Cornmeal Bread
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Preheat oven to 350F
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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.
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Makes 1 9? round cake
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Bake 20-25 minutes until cake tester comes out clean with a toothpick. Larger pan 30-35 minutes.
- Ingredients for Blueberry Compote
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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.
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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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