Gluten Free Blueberry Coffeecake with Blueberry Compote
Heat oven to 375°F.
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.
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.
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.
Bake 30 minutes or until golden and tests done.
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.
Once bubbling, mash the berries and continue to cook for about 10-12 minutes, stirring often. Remove from heat and let cool.