lemon poppy seed waffles with blueberry sauce

★★★★★ 2 Reviews
pmyodb1 avatar
By Jamallah Bergman
from Atlanta, GA

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

Blue Ribbon Recipe

Homemade waffles are an easy breakfast. These lemon poppy seed ones with a simple blueberry sauce on top are amazing. The waffles themselves are slightly lemony. Just enough to give them a fresh flavor. They're perfectly crisp on the outside, light and airy on the inside. The blueberry sauce is thick, sweet and full of berries. It's almost like a blueberry pie filling that is spooned on top of the waffles. This breakfast recipe is simple to throw together and has a beautiful presentation. We added a few extra fresh berries and a little whipped cream too. So good!

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
method Bake

Ingredients For lemon poppy seed waffles with blueberry sauce

  • BLUEBERRY SAUCE
  • 1 lb
    frozen blueberries, thawed, undrained
  • 1/2 c
    plus 2 tbsp apple juice
  • 1/2 c
    sugar
  • 1 Tbsp
    cornstarch
  • 1 Tbsp
    fresh lemon juice
  • LEMON POPPY SEED WAFFLES
  • 1 1/2 c
    all-purpose flour
  • 6 Tbsp
    sugar
  • 2 Tbsp
    poppy seeds
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/4 tsp
    salt
  • 3 lg
    eggs
  • 1 1/4 c
    buttermilk
  • 1/4 c
    unsalted butter (1/2 stick), melted
  • 1 Tbsp
    grated lemon peel

How To Make lemon poppy seed waffles with blueberry sauce

  • Blueberries, apple juice, and sugar in a saucepan.
    1
    For Blueberry Sauce: Bring blueberries, 1/2 cup apple juice, and sugar to boil in a heavy medium saucepan.
  • Blueberry mixture simmering.
    2
    Simmer over medium heat until reduced to 2 cups, about 15 minutes.
  • Dissolving cornstarch in apple juice.
    3
    Dissolve 1 tbsp cornstarch in remaining 2 tbsp apple juice.
  • Adding slurry to the blueberry mixture.
    4
    Add to blueberry mixture.
  • Adding the lemon juice.
    5
    Add lemon juice.
  • Mixture boiling until thick.
    6
    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.)
  • Dry ingredients for waffles in a bowl.
    7
    For Lemon Poppy Seed Waffles: Whisk first 6 ingredients in large bowl to blend.
  • Combining wet ingredients in a separate bowl.
    8
    Whisk eggs, buttermilk, melted butter, and lemon peel in small bowl to blend.
  • Combining wet and dry ingredients.
    9
    Add buttermilk all at once to flour mixture.
  • Mixture whisked together.
    10
    Whisk until just blended. Let mixture stand 15 minutes.
  • Spooning batter into the waffle iron.
    11
    Preheat waffle iron according to manufacturer's instructions. Spoon batter onto waffle iron.
  • Waffle cooked until golden brown.
    12
    Cover and cook until golden and cooked through about 7 minutes (cooking time may vary, depending on waffle iron). Repeat with remaining batter.
  • Waffles ready to be served with blueberry sauce on top.
    13
    Serve immediately with warm blueberry sauce.
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