These Blueberry Cake Waffles are crispy waffles bursting with juicy blueberries and coated in a sweet sugar glaze just like a good ol’ blueberry cake donut!
Smile! It’s Blueberry Waffles
Nothing quite turns a frown upside down like these Blueberry Cake Waffles. Crispy sweet waffles loaded with juicy blueberries and coated in a sweet sugar glaze. They taste just like a blueberry cake donut, but in waffle form. They’re a sweet twist on my favorite crispy waffles recipe, and truly out of this world. They’re super simple to make and so wonderful to eat!
Waffle Wednesday
When it comes to morning treats, donuts are definitely at the top of my list with crispy waffles being a close second! When the boys were small, we had a yummy tradition of creating different waffles on Wednesday mornings. Some weeks we’d be super healthy with whole wheat banana waffles, and others we throw bacon and chocolate chips in them for a decadent and tasty morning treat.
One morning, after a trip to the donut shop, I got thinking that a waffle that tasted like a blueberry cake donut could quite possibly be one of the greatest breakfast creations ever. I went straight home and did just that! Oh my yumminess, they turned out even greater than I had imagined!
Whether it’s Waffle Wednesday or just a special weekend breakfast, these blueberry cake waffles will quickly become a favorite that you’ll crave like crazy!
More Waffles to Make Your Wednesday
- Classic Crispy Waffles: Looking for the best waffle recipe? My Classic Crispy Waffles turn out perfectly crisp on the outside and light and fluffy on the inside every time!
- Donut Waffles: Never let a donut go to waste with Donut Waffles! Press day-old donuts in a waffle iron for a hot, scrumptious breakfast treat they’ll love. With a caramelized top and a melt-in-your mouth center, they might be better than fresh donuts!
- Pumpkin Eggnog Waffles: Pumpkin eggnog adds the perfect richness and spice to these big, crispy on the outside, fluffy on the inside waffles. Top them with a little pumpkin whipped topping and all your pumpkin dreams come true with Pumpkin Eggnog Waffles!
- Canned Cinnamon Roll Waffles: Crisp on the outside, soft and hot in the middle and covered in a sweet glaze. All you need are store bought cinnamon rolls and a waffle maker to create this sweet breakfast treat!
- Chicken and Waffles: The most perfect Oven-Fried Chicken and Waffles with Maple Gravy! Crunchy chicken over a crispy Belgian waffle drizzled with sweet gravy is the ultimate sweet-and-savory combo!
What Do I Need to Make Blueberry Cake Waffles?
(see recipe card for measurements and details)
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Large eggs
- Buttermilk
- Canola oil
- Vanilla extract
- Fresh blueberries
- Powdered sugar
- Milk
- Waffle iron
- Cooling rack
- Rimmed baking sheet
Fresh or Frozen Blueberries?
I prefer to bake with fresh blueberries, but frozen berries work well, too! Here are a few tips to baking with frozen blueberries.
Toss frozen blueberries in a bit of flour. The flour helps berries stay suspended in the batter and prevents them from sinking to the bottom of your muffins. It can also help with any excess moisture that may come off frozen blueberries as they thaw while baking. The flour coating will also prevent the batter from turning bluish-purple when you stir the blueberries in.
How to Make Blueberry Cake Waffles
- Preheat a waffle iron according to manufacturer’s directions.
- 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.
- 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.
- 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.
How to Store Blueberry Cake Waffles
Once the waffles have cooled and the icing is set, store in an airtight container or plastic bag in the refrigerator for up to 3 days. If the waffles have already been glazed, it’s best to reheat them on a lightly greased baking sheet in a 350°F oven for about 5 minutes. If the waffles have not been glazed, you can reheat them in the toaster until crisped and warm again.
It’s best to freeze these waffles without the glaze. Let the waffles cool completely and then place them in a freezer-safe plastic bag or wrap them individually in plastic wrap and then place them in a freezer-safe plastic bag or container to store in the freezer for up to 3 months. When ready to enjoy, reheat from frozen in the toaster or in a 350°F oven for about 8 minutes and then proceed with glazing.
If you make these Blueberry Cake Waffles and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
Blueberry Cake Waffles
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12
- Category: Breakfast
Description
These Blueberry Cake Waffles are crispy waffles bursting with juicy blueberries and coated in a sweet sugar glaze just like a good ol’ blueberry cake donut!
Ingredients
Waffles:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 and 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 and 1/2 cups fresh blueberries
Glaze:
- 2 cups powdered sugar
- 1/4 cup milk
Instructions
- Preheat a waffle iron according to manufacturer’s directions.
- 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.
- 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.
- 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. Enjoy while warm!
Can you suggest something other than canola oil? That is a very toxic ingredient and we don’t use it.
Hi, Lisa! Oh, goodness! If you have made the choice not to use it, I’m surprised you do you not have a list of things you substitute. I use canola, but here’s a list I found that might be helpful. Best of luck and enjoy!
Grapeseed oil.
Sunflower oil.
Safflower oil.
Avocado oil.
Vegetable oil.
Canola Oil.
Refined olive oil.
They were soooo yummy. Even froze some extras minus the glaze to heat up during the week. Worth the try for sure.
Made these this morning with some fresh blueberries I had. They were soooo yummy. Even froze some extras minus the glaze to heat up during the week. Worth the try for sure.
I thought theses tasted more like blueberry muffins than blueberry cake donuts but they were pretty good with the glaze.
Do you have a link for the waffle iron you use? I don’t love mine and would love to get a tried and true one!
Hi Elizabeth! We have had the same Vitantonio waffle maker for almost 14 years now and love it. We use it all the time and it has never failed us. Here is a link to the current model on Amazon: https://amzn.to/2W2ijWe
I need to make a couple layers of this for part of a brunch wedding cake(lower levels with round ones of another flavor stacked on top…could I make a day ahead as I would a regular cake and would icing hold up?
Hi Deb! Yes, the glaze will hold up, but I would recommend storing in the refrigerator overnight since both the waffles and the glaze have milk in them. Let the glaze set completely before storing in the refrigerator. Would love to see how your cake turns out. Sounds amazing!
Hi Maegan,
We loved this recipe (and your pictures!) so much that we featured it on an article of ours! Let us know if you have any questions!
What a great round-up! Thanks so much for including my Blueberry Cake Waffles in it. 🙂
Can you do this with frozen blueberries?
Hi Cheryl! Absolutely! Enjoy! 🙂
[…] by Foodie with Family Whole Wheat and Oatmeal Lemon Blueberry Muffins by Kalyn’s Kitchen Blueberry Cake Waffles by The Baker […]
Was excited to try these but I thought the waffles were kind of dry for my taste.
Hi Jenny! I’m sorry to hear that. They definitely shouldn’t be dry. They should have a moist cake-like texture on the inside and crispness to the outside.