Lemon Blueberry Waffles Recipes

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WAFFLES WITH BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM



Waffles with Blueberry Compote and Lemon Ricotta Cream image

Provided by Bobby Flay

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

1 cup part-skim ricotta
1 tablespoon confectioners' sugar
1 teaspoon grated lemon zest, plus more for garnish
1 teaspoon fresh lemon juice
1 pint fresh blueberries, or 1 pound frozen blueberries, thawed
2 tablespoons honey or pure maple syrup
1 teaspoon fresh lemon juice
1 cup spelt flour
1 cup whole-wheat flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon fine sea salt
2 cups low-fat buttermilk
5 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon finely grated lemon zest
Nonstick cooking spray

Steps:

  • Make the ricotta cream: In a small bowl, combine the ricotta, confectioners' sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
  • Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
  • Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
  • In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.
  • Heat a waffle iron according to the manufacturer's instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
  • To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.

LEMON WAFFLES



Lemon Waffles image

Waffles are definitely a weekend breakfast treat - this recipe comes from Christine Cushing. Adding the softly whipped egg whites to the batter will make the waffles nice and fluffy. Serve with pure Canadian maple syrup, fresh berries & whipped cream or pair with blueberry sauce (#78222)...to use Christine's words...wicked! Prep time includes "standing", cook time & # of servings has been estimated - it depends on your waffle iron.

Provided by CountryLady

Categories     Breakfast

Time 1h5m

Yield 6 waffles

Number Of Ingredients 9

1 3/4 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 lemon, zest of, grated
1 3/4 cups 2% low-fat milk, at room temperature
1/4 cup melted butter
3 eggs, separated, at room temperature
2 tablespoons icing sugar

Steps:

  • Sift together the flour, baking powder, baking soda and salt into a bowl.
  • Stir in the lemon zest.
  • In another bowl, whisk together the milk, melted butter and the egg yolks until smooth.
  • Make a well in the dry ingredients and gradually stir in the wet until just combined.
  • Do not continue to stir.
  • Cover with plastic wrap.
  • Let stand covered, about 30 minutes.
  • Preheat waffle iron according to manufacturer's instructions.
  • In a clean, dry bowl whisk the egg whites until fluffy.
  • Gradually add the icing sugar while continuing to beat until whites hold soft peaks.
  • Fold gently into batter.
  • Ladle batter into prepared waffle iron and cook according to manufacturer's instructions.

Nutrition Facts : Calories 308.4, Fat 12, SaturatedFat 6.6, Cholesterol 131.8, Sodium 442.8, Carbohydrate 41.6, Fiber 1.8, Sugar 11.7, Protein 9.6

LEMON BLUEBERRY WAFFLES



Lemon Blueberry Waffles image

Light and crispy waffles with blueberry sauce, dairy free ice cream and a drizzling of maple syrup. The breakfast of your dreams!

Provided by caseyjade

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups spelt flour
1 1/2 cups almond milk
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla powder
1 teaspoon ground cinnamon
zest of one lemon
juice of half lemon
1 cup blueberries
2 tablespoons maple syrup for batter

Steps:

  • Add flour, baking powder, baking soda, vanilla and cinnamon to a large mixing bowl.
  • Add eggs and milk to a separate bowl and whisk until well combined.
  • Add wet ingredients to dry ingredients and stir well.
  • Add lemon rind, lemon juice and maple syrup to batter and stir well.
  • Pre heat waffle iron and pour enough mixture in to lightly cover the base of the iron. Cook per the instructions on your machine.
  • Add blueberries to a small saucepan. Mix water and corn flour and add to the pot. Simmer on a very low heat for around 7 minutes.
  • Put cooked waffle on a plate, pour on blueberry sauce and a scoop of dairy free ice cream. Drizzle with maple syrup and eat while warm.

Nutrition Facts : Calories 58.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 93, Sodium 238.6, Carbohydrate 6.2, Fiber 1.2, Sugar 3.8, Protein 3.4

WORLD'S BEST LEMON BLUEBERRY MUFFINS



World's Best Lemon Blueberry Muffins image

If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!

Provided by SonicBoom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 11

3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
  • Sift flour, baking powder, baking soda, and salt together in a bowl.
  • Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
  • Fill muffin cups 3/4 full of batter.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g

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Top Asked Questions

How to make Blueberry waffles with blueberries?
In a large bowl, beat the eggs. Stir in the milk, butter, lemon juice and vanilla. In a separate bowl, mix together flour, salt, baking powder and sugar. Make a well in the centre of the dry ingredients and pour the milk mixture into the flour mixture. Beat until blended; fold in blueberries. Pour the batter into preheated waffle iron.
Are lemon and Blueberry waffles gluten free?
This Lemon and Blueberry Waffles recipe is suitable for vegetarian diets. It can be made gluten free as long as you swap out the following ingredients for gluten free versions: Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How do you make waffles in a waffle maker?
Preheat waffle maker (or iron) according to manufacturers instructions. I use this waffle maker, In a large bowl, beat the eggs. Stir in the milk, butter, lemon juice and vanilla. In a separate bowl, mix together flour, salt, baking powder and sugar. Make a well in the centre of the dry ingredients and pour the milk mixture into the flour mixture.
How long do you cook waffles in the oven?
Bake at 180°C for 15 – 20 minutes or until the waffles are firm to the touch. Turn them out onto a baking tray and cook for a further 4 or 5 minutes. Top with the fresh blueberries and serve with some sweetened, flavoured quark.

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