We love waffles and make them all the time, but we actually rarely make regular waffles. I think in the past year, we have only made regular waffles maybe five times. Instead, we like to dream up more exciting things to make in the waffle iron like our Spaghetti Waffles, Pepperoni Pizza Stuffed Waffles, Stuffed Taco Waffles, S’mores Waffles Sandwiches, White Chocolate Macadamia Nut Waffles, Milk Chocolate Pound Cake Waffles, and Blackberry And Toasted Almond Stuffed Waffles.
My most recent waffle experiments happened while my parents were over for dinner and games — so they were my main taste-testers!
One of our favorite waffles of the night was a thick, dense, Milk Chocolate Pound Cake Waffle. It was so chocolatey and delicious and not too sweet either. It got me thinking about lemons. Weird I know, but second to chocolate desserts, I love lemon desserts and can’t resist a good, tart lemon bar.
My lemon dreams brought me around to a lemon waffle and I had just bought some blueberries at the store… It really was a perfect match. Lemons and blueberries in a waffle. Now this was a good idea.
Making Lemon Blueberry Waffles
The base of these Lemon Blueberry Pound Cake Waffles is almost exactly the same as the base batter I used for the Milk Chocolate Pound Cake Waffles — I just replaced the vanilla and cocoa powder with fresh squeezed lemon juice.
While the waffle iron preheated, I beat the sugar and butter together until fluffy, then beat in the eggs, coconut milk, apple cider vinegar, and 2 1/2 teaspoons of lemon juice. Then went in the flour, baking soda, baking powder, and salt, which were mixed together on low speed. I then gently mixed in the blueberries and spooned the batter into the waffle iron to cook for about 3-4 minutes.
While the waffles were cooking, I mixed together powdered sugar, water, and about 1 teaspoon lemon juice to create the waffle icing. I used my immersion blender to blend the icing until smooth. When the Lemon Blueberry Pound Cake Waffles were done cooking, I served them topped with the lemon icing and more fresh blueberries.
While the Milk Chocolate Pound Cake Waffles and these Lemon Blueberry Pound Cake Waffles use almost the same batter recipe, the texture of the cooked waffles were very different.
The chocolate waffles were very dense and thick, but these waffles, that used lemon juice in place of cocoa powder and vanilla, were much lighter and fluffier. My mom and I shared this waffle and we both loved it! The lemony icing was the perfect addition and it was just lemony enough without crossing the line of being too tart.
I’m sticking this Lemon Blueberry Pound Cake Waffle recipe on my short list of recipes to make when we have people over — they’re seriously that good.
Lemon Blueberry Pound Cake Waffles
Combine pound cake, lemon, and fresh blueberries to make these scrumptious Lemon Blueberry Pound Cake Waffles, perfect for breakfast, brunch, or dessert!
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 3 1/2 teaspoons lemon juice
- 1/2 cup coconut milk
- 1 tablespoon apple cider vinegar
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups blueberries
- 1 cup powdered sugar
- Preheat the waffle iron on medium heat. In a large mixing bowl, beat sugar and butter together until fluffy. Beat in eggs, 2 1/2 teaspoons lemon juice, coconut milk, and apple cider vinegar.
- Add the flour, salt, baking powder, and baking soda, and mix on low speed until fully incorporated. Stir in 3/4 cup blueberries, being careful not to overmix the waffle batter.
- Spoon batter into preheated waffle iron. Do not overfill the waffle wells. Cook for 3-4 minutes or until your waffle iron tells you they are ready. While the waffles are cooking, mix together powdered sugar, water, and 1 teaspoon lemon juice to create the icing. Use a hand blender to blend until smooth.
- When the waffles are done cooking, serve them immediately topped with lemon icing and the remaining fresh blueberries.
The thickness of your icing will depend on the amount of water used. This style icing thins very quickly, so add the water slowly, a little bit at a time.