Gluten Free Blueberry Coffeecake with Blueberry Compote
STEP 1
Heat oven to 375°F.
STEP 2
Grease an 8-inch or 9-inch pie pan. In large bowl, combine muffin mix, milk, sour cream, eggs and lemon zest until ingredients are moistened.
STEP 3
Gently fold in rinsed blueberries from the package. Pour half of batter into prepared pie pan. Spread 1/2 cup of the fresh blueberry compote, see recipe below, over the batter.
STEP 4
Use a knife to swirl into the batter slightly. Spread remaining muffin mix over the top, and then another 1/2 cup of the fresh blueberry compote. Swirl in as desired.
STEP 5
Bake 30 minutes or until golden and tests done.
STEP 6
Let cool 10 minutes; flip over onto serving plate. Let cool completely. Spoon remainder of fresh blueberry compote over the top prior to serving. Blueberry compote: Heat ingredients in a saucepan on stove over medium heat until mixture starts to bubble.
STEP 7
Once bubbling, mash the berries and continue to cook for about 10-12 minutes, stirring often. Remove from heat and let cool.
