Oh man, it has been a while since I broke out my waffle maker. Marc and I have been craving them, so it was time. For me, it is that weird time of year where I am really looking forward to fall and want pumpkin everything but I also am trying to hold on to summer. After my more fall friendly cinnamon buttermilk donuts, it was time for a bright and fresh tasting summer breakfast. These lemon blueberry waffles fit the bill perfectly! Fluffy and simple to make, they were a wonderful way to still keep a hold on that sunshine feeling.
I topped them with a heaping spread of lemon curd and more fresh berries on top. Store bought lemon curd works fine, or you could also make my recipe ahead of time to have it ready! Oh my goodness, these babies were brunch perfection. The tart lemon was just so good with the sweet blueberries. That lemon curd was such a wonderful alternative topping to syrup. Hope you all love them too! xoxo
These lemon blueberry waffles are so fresh, bright and fluffy for brunch with the big bursts of juicy blueberries. The lemon curd tops them perfectly!
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 2 whole lemons zested and juiced
- 1 1/2 cups buttermilk
- 4 whole eggs
- 1 cup fresh blueberries plus additional for topping
- 1 cup lemon curd for topping (either jarred or homemade)
Pre-heat your waffle maker to get it ready. Then whisk the flour, sugar, baking powder and salt together in a large mixing bowl. Pour in the lemon zest, lemon juice, buttermilk, and eggs and whisk everything together thoroughly until it is a smooth batter. Switch to a spatula to fold in the blueberries. Scoop 1/4 of the batter into the waffle maker and ensure it is evenly spread out. Cook the batter for about 5 minutes, until puffy and golden. Serve it immediately with a 1/4 cup of the lemon curd on top and extra blueberries. Repeat this with the remaining batter to get 4 total. Enjoy!!