Gluten-Free Waffles With Blueberry Compote

• 3/4 lbs frozen blueberries
• 1 None cinnamon stick
• 2 None star anise pods
• 4 tbsp sugar
• 2 tsp cornstarch
• 2 cups gluten-free flour
• 2 tsp baking powder
• 1 pinch salt
• 2 None eggs
• 3 tbsp butter or margarine, melted
• 1 cup milk
• 1 1/4 cup buttermilk
• 1/2 None lemon, juiced
• 1 2/3 cups sour cream
• 1 tsp vanilla extract
• None None powdered sugar for dusting

1. In a medium saucepan, bring 1 tbsp sugar, blueberries, cinnamon, star anise and 1 tbsp of water to a boil and simmer for 3 mins. Mix the cornstarch and 1 tbsp of water, add to the blueberry mixture and simmer for 1 more min. Remove from the heat and cool.
2. Mix together the flour, baking powder and salt. In a large bowl, whisk the eggs with 2 tbsp of sugar. Stir in the melted butter, then the milk, buttermilk and flour mixture to make a smooth dough. Leave to rest for 15 mins. Meanwhile, mix the sour cream, lemon juice, vanilla extract and 1 tbsp of sugar with a hand mixer. Refrigerate until ready to serve.
3. Heat and grease a rectangular waffle iron. Add the batter in batches, re-greasing as necessary and cooling the finished waffles on a wire rack. Dust with powdered sugar and serve with the sour cream and blueberry compote.

frozen blueberries, cinnamon stick, anise pods, sugar, cornstarch, flour, baking powder, salt, eggs, butter, milk, buttermilk, lemon, sour cream, vanilla, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/18229 (may not work)