A Wonderful Family Brunch Featuring Lemon Blueberry Waffles

Photo credit Craig Reed

Photo credit Craig Reed

My cousin Esther and her family hosted Sunday brunch after the big family party on Saturday for all of us who had stayed locally. (We were pretty local – we actually stayed with them!) We all had a lovely time. It was so nice to spend some more time catching up, reminisce about the party the day before, and also days gone by! When you live a long way from your family, times like these are extra special, and we really did enjoy every minute. And as usual at Esther’s house, the food was just amazing. She really is a hostess with the mostess, and an absolutely wonderful cook.

Photo credit Gary Carr

Photo credit Gary Carr

There we all are around the table (except my cousin Dawn’s husband Gary, who took the photo).  My cousin Esther is beside me, wearing the pretty purple top.

Esther had prepared lots of waffles the week before and frozen them, and then reheated them for us on the morning. There were Orange Pecan Waffles, Banana Walnut Waffles and Lemon Blueberry Waffles. It was, in Esther’s words, a ‘waffle fest’! We also had lovely crispy bacon, hash browns, orange juice and big bowl of mixed berries.

Today I’m going to share Esther’s recipe for Lemon Blueberry Waffles. (I’ll share the other ones another day.) These waffles can be made ahead, cooled and frozen. Defrost overnight in the refrigerator, and heat gently in the microwave before serving. Of course you can serve them fresh too!

To make 10 waffles you need:

1½ cups all purpose flour

6 tablespoons granulated sugar

2 teaspoons baking soda (bicarbonate of soda)

½ teaspoon salt

2 eggs

1 cup buttermilk

1 teaspoon vanilla

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

6 tablespoons unsalted butter, melted

1 cup plain vanilla yogurt

1 cup blueberries

Place flour, sugar, baking soda, and salt in a mixing bowl and stir to combine.

In another bowl, whisk eggs, buttermilk and vanilla until blended. Stir this wet mixture into the dry ingredients.

Stir in the lemon juice and zest, and then folk in the melted butter with a spatula or wooden spoon. Then fold in the yogurt, and finally, the blueberries. Let the batter rest for 10 minutes.

Preheat your waffle iron and cook the waffles according to manufacturer’s directions. Serve immediately or cool completely and freeze between layers of waxed or greaseproof paper.

If you enjoyed this post you may also enjoy:

Orange Pecan Waffles

My Mom’s Blueberry Muffins

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Article by April Harris

April has written 1291 great articles for us.
April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.
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