Lemon Blackberry Waffles
Belgian waffles are a brunch staple in our home. There’s so much to love about their golden, crisp exterior, light and fluffy center, and of course, those dreamy, syrup-filled squares that make each bite sensational.
I’m all about waking up slow on the weekends, so this recipe was designed to look and feel elegant, while being totally do-able in a sleepy state. You’ll start with Williams Sonoma’s sublime Meyer lemon waffle mix, which not only tastes refined, but incredibly homemade. You seriously won’t believe a waffle this good could come from a mix, but it does, and I am not complaining. Top each waffle with fresh blackberry compote and a dollop of vanilla-infused whipped cream, and you have yourself a pretty epic brunch!
P.S. If you love the blackberry compote, be sure to check out Katie Bird Bakes - she is incredibly talented and I used her fabulous recipe!
Ingredients
Recipe yields 2 waffles.
Meyer Lemon Waffle
4 tablespoons unsalted butter, melted
1 and 1/4 cups warm water
Blackberry Compote
2 cups fresh blackberries
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
Vanilla Whipped Cream
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons powdered sugar
Instructions
Meyer Lemon Waffles
In a large mixing bowl, combine the melted butter and warm water, whisking until smooth. Add waffle mix, and continue mixing until well-blended.
Let batter sit for 15 minutes. During this time, turn the waffle iron on to preheat and make your blackberry compote and whipped cream.
Once your whipped cream and blackberry compote are ready, gently stir the waffle batter and pour into the center of the waffle iron until it is approximately 3/4 full. Cook waffle until it is golden brown.
Blackberry Compote
In a medium sauce pan, combine blackberries, sugar, cornstarch, and lemon juice. Stir together, and bring to a boil over medium heat.
Once a boil is achieved, lower the heat to a simmer. Continue stirring and crushing the berries with a spoon for 5-8 minutes, until the sauce thickens (note, the blackberries will stain a wooden spoon).
Serve warm, adding the desired amount to the top of your finished waffle.
Vanilla Whipped Cream
In a large bowl or Kitchenaid mixer fitted with a whisk attachment, whip heavy cream, sugar, and vanilla extract on medium-high speed until it thickens and peaks form (approximately 2 minutes). Do not over-beat your whipped cream as it will become lumpy.
Add a dollop to the top of your finished waffle and garnish with lemon zest (optional).
Recipe Notes
The waffles can be served whole, or split into fourths, and are best enjoyed same day.
If you are in the market for a waffle iron, I use the Cuisinart Belgian waffle iron and love it!
