Lemon PoppySeed Waffles with Blueberry Sauce

Lemon Poppyseed Waffles With Blueberry Sauce Recipe

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Jamallah Bergman


Light and yummy waffles that go good with the blueberry sauce or just good old maple syrup!


★★★★★ 1 vote



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1 lb
frozen blueberries, thawed,undrained
1/2 c
plus 2 tbsp apple juice
1/2 c
1 Tbsp
1 Tbsp
fresh lemon juice


1 1/2 c
all purpose flour
6 Tbsp
2 Tbsp
poppy seeds
1 1/2 tsp
baking powder
1 tsp
baking soda
1/4 tsp
3 large
1 1/4 c
1/4 c
(1/2 stick) unsalted butter,melted
1 Tbsp
grated lemon peel

How to Make Lemon PoppySeed Waffles with Blueberry Sauce


  • 1For Blueberry Sauce:

    Bring blueberries,1/2 cup apple juice and sugar to boil in heavy medium saucepan. Simmer over medium heat until reduced to 2 cups, about 15 minutes. Dissolve 1 tbsp cornstarch in remaining 2 tbsp apple juice and add to blueberry mixture. Add lemon juice. Bring to boil,stirring constantly;simmer until thick, about 1 minute. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving)
  • 2For Lemon poppyseed waffles:

    Whisk first 6 ingredients in large bowl to blend. Whisk eggs,buttermilk,melted butter and lemon peel in small bowl to blend. Add buttermilk all at once to flour mixture and whisk until just blended. Let mixture stand 15 minutes.
  • 3Preheat waffle iron according to manufacturer's instructions. Spoon batter onto waffle iron. Cover and cook until golden and cooked through about 7 minutes (cooking time may vary, depending on waffle iron). Repeat with remaining batter. Serve immediately with warm blueberry sauce.

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