Lemon Cornmeal Bread With Blueberry Compote

• 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

1. Preheat oven to 350F
2. Combine all the ingredients together and using your KitchenAid(R) 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.
5. 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.
6. 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.

ingredients, mix, unsalted butter, lemon juiced, eggs, powdered sugar, vanilla, ingredients, frozen blueberries, white sugar, water

Taken from food52.com/recipes/25000-lemon-cornmeal-bread-with-blueberry-compote (may not work)