Blueberry Cake Waffles

INGREDIENTS
WAFFLES:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1–1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla
  • 1–1/2 cups fresh blueberries
GLAZE:
  • 2 cups powdered sugar
  • 1/4 cup milk

DIRECTIONS
  1. Preheat a waffle iron according to manufacturer’s directions.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a medium bowl, whisk together the eggs, buttermilk, oil and vanilla. Stir the wet ingredients into the dry ingredients until just combined. Fold in the blueberries.
  3. Spray the waffle iron with non-stick cooking spray and add 1/2-cup waffle batter to each waffle side. Close and let bake for about 2-3 minutes on each side or until golden brown and crisp on the outside. Remove to a wire rack set on a baking sheet.
  4. Meanwhile, whisk the powdered sugar and milk together in a shallow bowl until smooth. Take one cooked waffle at a time and dip it into the glaze. Place back on the baking rack, glazed side up, and let the glaze drip down the sides and set slightly.
  5. Serve immediately. Store in an airtight container in the refrigerator. To reheat, simply place on a lightly greased baking sheet in a 350°F oven for 5-7 minutes.
Made on
Tilda