Name: Blueberry Cake Waffles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 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; 2 cups powdered sugar; 1/4 cup milk

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!

Six blueberry waffles on an aluminum rimmed baking sheet. The waffles have a white glaze on them.

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!

Three glazed blueberry waffles stacked on a small white plate. There is a fork resting on the plate.

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!

Three glazed blueberry waffles stacked on a small white plate. There is a fork in the foreground with a bite of waffle on it.

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!

A single blueberry waffle on a white plate with white glaze dripping off and blueberries scattered around it. To the lower right of the plate are two gold toned forks.

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

Ingredients used to make blueberry cake waffles in small glass dishes on a white marble counter

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.

A metal whisk in a glass bowl of white glaze.

Take one cooked waffle at a time and dip it into the glaze.

A blueberry waffle laying in a glass bowl of white glaze.

Place back on the baking rack, glazed side up, and let the glaze drip down the sides and set slightly.

Nine blueberry waffles on wire cooling rack over an aluminum rimmed baking sheet. The waffles have a white glaze on them.

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.

Six blueberry waffles on an aluminum rimmed baking sheet. The waffles have a whiteish purple glaze on them.

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,