We picked 4 quarts of blueberries over the weekend. That’s a lot of blueberries. And we have thoroughly been enjoying eating them every time we open the fridge. But there are enough to make some fun dishes with them as well. The first was a celebration breakfast for our daughter when she returned from her backpacking trip – Blueberry Cake Waffles!
These really do feel like you are eating cake for breakfast, but with the fun of being waffles. My only complaint with these is that the blueberries make them stick to the waffle pan, so you need to re-spray the pan after each waffle. But, overall, that is not such a big hassle.
Blueberry Cake Waffles
2 cups all-purpose flour
½ cup granulated sugar
1-1/2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
2 large eggs (from Farmer Kim)
¾ cup buttermilk
¼ cup canola oil
1 teaspoon vanilla
1-1/2 cups fresh blueberries (that we picked)
2 cups powdered sugar
¼ cup milk
Preheat a waffle iron.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
In a medium bowl, whisk together the eggs, buttermilk, oil and vanilla. Stir the wet ingredients into the dry ingredients until just combined. Fold in the blueberries.
Spray the waffle iron with non-stick cooking spray and add ½-cup waffle batter to each waffle side. Close and let bake for about 2-3 minutes on each side or until golden brown and crisp on the outside. Remove to a wire rack set on a baking sheet.
Meanwhile, whisk the powdered sugar and milk together in a shallow bowl until smooth. Take one cooked waffle at a time and dip it into the glaze. Place back on the baking rack, glazed side up, and let the glaze drip down the sides and set slightly.
Serve immediately and enjoy!
Store in an airtight container in the refrigerator. To reheat, place on a lightly greased baking sheet in a 350°F oven or toaster oven for 5-7 minutes.