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1
Using a heavy bottomed saucepan over medium heat, combine the fresh blueberries, turbinado sugar and water and cook until the berries soften and begin to burst; for about 10-12 minutes.
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2
Let simmer, stirring often, for about 5-6 minutes more. The compote will begin to thicken. Remove from heat and let cool. Set aside a 1/4 cup of the compote and allow it to cool completely.
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3
For the waffles
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4
(You can either mix by hand or use your KitchenAid(R) Stand Mixer)
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5
Using a large mixing bowl, combine together both flours, the baking soda, baking powder, cinnamon, salt, turbinado sugar and lemon zest.
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6
In separate medium sized bowl, mix together the eggs and the melted butter. Next, stir in the milk and the 1/4 cup cooled blueberry compote. Add the wet ingredients to the dry ingredients and stir until well combined. Your waffle batter will be blue.
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7
Cover with plastic wrap and refrigerate for 20 minutes.
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8
During the last 5 minutes while your batter is in the fridge, turn on your waffle baker and allow it to heat up.
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9
Remove your waffle batter from the refrigerator and using your cookie scoop or two small spoons, scoop out about a tablespoon of the batter and roll around in the turbinado sugar to lightly coat. Set aside and prepare 3 more tablespoon sized waffle batter balls.
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10
Once the waffle baker is ready, place the 4 waffle batter balls in the center of the waffle baker (this will create one big waffle). Press start and cook each waffle for 2 min 30 seconds. During the last minute of cooking, flip the waffle baker to ensure even cooking.
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11
Remove cooked waffles from your waffle baker, and repeat with the remaining waffle batter. To assemble your Wild Berry Waffle: lightly pour on some maple syrup (if desired), blueberry compote, top with an assortment of fresh berries, top with whipped cream and dust on a little powdered sugar.
