In a large bowl using a hand mixer or food processor mix all the batter ingredients except for the cubed butter, until well incorporated and smooth. Cover with plastic wrap and let sit at room temperature.

Preheat oven to 425 ℉

Place dry pain into oven and heat from 20 minutes, place butter into the preheated pan until just melted.

Remove pan from oven and quickly swirl the butter up the sides of the pan, pour any excess butter into the batter and mix thoroughly.

Quickly add the batter to the pan, and place the pan back in the oven for 20-25 minutes.

In the meantime make the blueberry compote; add all ingredients into a small saucepan cover and cook over medium heat mixing occassionally until berries are just bursting and the syrup coats the mix of a spoon. Cover and keep warm.

The pancake should be puffed up and the edges browned. Remove from oven.

Transfer pancake from pan to cooling rack for a few minutes, Pancake will deflate at point.

Garnish with powdered sugar, additional pats of butter, and a few squeezes of lemon juice. Serve warm.