Lemon-Poppy Seed Waffles with Blueberry Sauce

Name: Lemon-Poppy Seed Waffles with Blueberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound frozen blueberries, thawed, undrained; 1/2 cup plus 2 tablespoons apple juice; 1/2 cup sugar; 1 tablespoon cornstarch; 1 tablespoon fresh lemon juice; 1 1/2 cups all purpose flour; 6 tablespoons sugar; 2 tablespoons poppy seeds; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 3 large eggs; 1 1/4 cups buttermilk; 1/4 cup (1/2 stick) unsalted butter, melted; 1 tablespoon grated lemon peel

Servings: persons

1 pound frozen blueberries, thawed, undrained
1/2 cup plus 2 tablespoons apple juice
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 1/2 cups all purpose flour
6 tablespoons sugar
2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/4 cups buttermilk
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon grated lemon peel

1
Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy medium saucepan.
2
Simmer over medium heat until reduced to 2 cups, about 15 minutes.
3
Dissolve 1 tablespoon cornstarch in remaining 2 tablespoons apple juice and add to blueberry mixture.
4
Add lemon juice.
5
Bring to boil, stirring constantly; simmer until thick, about 1 minute.
6
Cool slightly.
7
(Can be made 2 days ahead.
8
Cover and refrigerate.
9
Rewarm over medium-low heat before serving.)
10
Whisk first 6 ingredients in large bowl to blend.
11
Whisk eggs, buttermilk, melted butter and lemon peel in small bowl to blend.
12
Add buttermilk mixture all at once to flour mixture and whisk until just blended.
13
Let mixture stand 15 minutes.
14
Preheat waffle iron according to manufacturers instructions.
15
Spoon batter onto waffle iron.
16
Cover and cook until golden and cooked through, about 7 minutes (cooking time will vary, depending on waffle iron).
17
Repeat with remaining batter.
18
Serve immediately with warm blueberry sauce.

1164

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound frozen blueberries, thawed, undrained, 1/2 cup plus 2 tablespoons apple juice, 1/2 cup sugar, 1 tablespoon cornstarch, and more.

Yes, Lemon-Poppy Seed Waffles with Blueberry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!