Gluten Free Blueberry Coffeecake with Blueberry Compote

PREP
30 mins
TOTAL TIME
60 mins
SERVINGS
12
1 Package Krusteaz Gluten Free Blueberry Muffin Mix
1/2 Cup Milk
1/4 Cup Sour Cream
2 Eggs
1 Tsp Lemon Zest
1 Can Blueberries, Drained and Rinsed Blueberry Compote
3 Cups Fresh or Frozen Blueberries
3 Tbsp Orange Juice
1/2 Tsp Cinnamon
1/4 Tsp Ginger
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.

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