Preheat griddle or skillet to medium heat.

In medium bowl, whisk together dry ingredients.

In small bowl, blend wet ingredients until smooth.

Add wet mixture to dry and stir until combined.

Lightly grease or butter skillet.

Pour about 1/4 cup of batter for each pupper cake.

Cook on each side for about 4-5 minutes until golden brown, flipping once.

Remove from griddle and let cool.

Top with blueberry compote and serve.

In small saucepan, combine blueberries and water over medium heat.

When blueberries start to simmer, mash them with potato masher.

Simmer for 15 minutes, stirring frequently.

Remove from heat and add lemon juice.

Cool completely before serving.