These Lemon Blueberry Belgian Waffles are perfect for Sunday brunch!
Lemon and blueberry is a winning combination in any form and I love bright and cheerful these waffles taste in the morning. Having fresh blueberries right in the batter really transforms the waffles into something magical. A bit of lemon zest in the batter and on top give them and zesty brightness.
I usually make the batter the night before and let it slowly rise overnight in the fridge but you can also cook the waffles an hour after making the batter. Try it both ways and see what you prefer!
Lemon Blueberry Belgian Waffles
Make 6 large waffles
1 1/2 cups lukewarm milk
6 Tbsp butter, melted
3/4 tsp salt
2 large eggs
2 cups all-purpose flour
1 1/2 tsp instant yeast
Zest from half a large lemon
1 cup fresh blueberries
- Combine milk, butter, salt, eggs, flour, and instant yeast in a large bowl and stir until just combined. It’s okay if the batter is a little lumpy. I like my Pyrex for this job so I can tell how much the batter grows.
- Cover with plastic wrap and let rest at room temperature for 1 hour. The batter will begin to bubble. You can technically cook the waffles at this point but they’re much better if you refrigerate the batter overnight to cook waffles the next day.
- Preheat your waffle iron and spray with cooking spray.
- Stir lemon zest and blueberries into waffle batter. Spoon batter onto iron, close the lid, cook for the recommended amount of time for your machine until the waffle is golden brown. Mine takes 5-6 minutes.
- Serve immediately, or keep warm in a 200°F oven. Serve with more blueberries, butter, maple syrup, and more lemon zest.
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