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!

Blueberry Cake Waffles

When it comes to morning treats, donuts are definitely at the top of my list with crispy waffles being a close second!

The boys and I have a yummy tradition of making waffles on Wednesday mornings and we always have fun creating different versions. Some weeks we’re super healthy with whole wheat banana waffles and others we throw bacon and chocolate chips in them for a real tasty morning treat.

Well, a few Wednesdays ago we slept in and didn’t have time to make waffles so we swung by the donut shop on our way to school for a special breakfast treat. Baker was kind of sad we weren’t making waffles since it was Wednesday after all and that’s what we do on Wednesday mornings, but he quickly turned that frown upside down when he spotted a sprinkled donut in the case. I ordered a blueberry cake donut that morning and it was heavenly! Glazed cake donuts with blueberries fried throughout are quite possibly one of the tastiest morning treats ever made.

As I was dropping Baker off at school, he thanked me for taking him to the donut shop (sweet boy!) and then asked if we could make waffles the next morning since we missed Waffle Wednesday that morning. I told him absolutely! 🙂 As I was driving home thinking about making waffles with him the next morning and dreaming about the awesome blueberry cake donut I had just enjoyed, it dawned on me that making a waffle taste like a blueberry cake donut could quite possibly be one of the greatest breakfast creations ever.

I could hardly wait to try them, so I went straight home and did just that! Oh my yumminess, they turned out even greater than I had imagined!

Blueberry Cake Waffles

Crispy sweet waffles loaded with juicy blueberries and coated in a sweet sugar glaze. It tastes just like a blueberry cake donut, but in waffle form. The best of both worlds and truly out of this world. They’re super simple to make and will wow you with how wonderful they are to eat!

This waffle iron makes such perfectly crisp waffles every time! We’ve had it for almost 15 years and it’s held up to lots of weekly use. We love it!

Blueberry Cake Donuts

Blueberry Cake Donuts

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!

Blueberry Cake Donuts



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Blueberry Cake Waffles

  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Breakfast


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!




  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 11/2 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
  • 11/2 cups fresh blueberries


  • 2 cups powdered sugar
  • 1/4 cup milk


  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.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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  1. They were soooo yummy. Even froze some extras minus the glaze to heat up during the week. Worth the try for sure.

  2. 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.

  3. I thought theses tasted more like blueberry muffins than blueberry cake donuts but they were pretty good with the glaze.

  4. 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!

    1. 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:

  5. 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?

    1. 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!

  6. 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!

  7. […] by Foodie with Family Whole Wheat and Oatmeal Lemon Blueberry Muffins by Kalyn’s Kitchen Blueberry Cake Waffles by The Baker […]

    1. 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.

  8. Just a heads up to anyone who makes this, please use fresh blueberries. I just tried frozen and the waffles came out too soggy. Nothing a quick trip to the toaster couldn’t fix, but just to save everyone the hassle. Gonna try again soon. Thanks for the recipe!!!

  9. We made these last weekend and they were very good! I found the batter to be a little thick and made the comment the batter would make great donut holes. My son insisted we try the donuts this weekend and if it’s possible… They tasted even better! We used our cake pop maker and rolled them in the icing… Delicious! I’ll be making these as donut holes from now on!

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  13. These look wonderful! But we don’t have a waffle you think this recipe would work well as pancakes?

    1. Hi Kaycee! Yes, you could definitely make these into pancakes. The consistency of the batter works great for pancakes too. Enjoy!

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