Blueberry Cheesecake Waffles
Breakfast gets a dessert twist when you top these fluffy blueberry waffles with a warm berry sauce and creamy cheesecake topping.
Ingredients
Blueberry Waffles
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3 tbsp sugar
- ½ tsp salt
- 1¼ cup milk
- 3 eggs
- ¼ cup butter melted
- ½ cup greek yogurt Or ½ more of milk
- 1 ½ tsp vanilla extract
- 1 tsp cinnamon
- 1 cup blueberries fresh or frozen (do not thaw if using frozen)
Blueberry Topping
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar
- 1 tsp lemon zest
- 3 tbsp lemon juice plus 1 tbsp more for cornstarch
- ½ tsp vanilla extract
- 3 tbsp corn starch
Cheesecake Topping
- 4 oz cream cheese softened
- 3 tbsp granulated sugar
- ½ tsp lemon zest
- 1 tsp vanilla extract
- ¼ cup heavy cream
Instructions
Blueberry Waffles
- In a large bowl, whisk together flour, baking powder, sugar and salt.
- in a separate bowl, mix together milk, yogurt (if using), eggs, melted butter, and vanilla.
- Slowly pour wet ingredients into dry ingredients bowl. Whisk until combined. Gently fold in blueberries.
- Heat up a waffle iron, spray with cooking spray, and ladle in about ¾ of batter. Cook for about 5 minutes each, or until golden brown.
- Place on a wire cooking rack when finished so they do not steam and become soft.
Blueberry Topping
- While the waffles cook, in a sauce pan, add blueberries, lemon zest and juice, sugar, and vanilla.
- Bring to a boil and allow the berries to cook for about 5 minutes.
- In a small bowl, combine cornstarch and 1 tbsp of lemon juice. Pour into the saucepan and reduce to a simmer. Simmer for about 3-5 more minutes or until the sauce is thick.
- Set aside to cool slightly.
Cheesecake Topping
- In a mixing bowl, whisk together the cream cheese and sugar until smooth.
- Add remaining ingredients.
- Dollop blueberry and cheesecake toppings on waffles and serve immediately.