Blueberry Liege Waffles aren’t like your typical waffle. They’re crispier and more like brioche than a waffle which makes them irresistible.
It’s #BlueberryWeek! It’s a whole week full of nothing but those blue globes of goodness. Ellen from Family Around the Table and I are hosting this event together. You will not want to miss the delicious recipes shared this week. I’m here to tell you! Drink cocktails to appetizer and dinners to desserts there’s something for everyone who loves or even just tolerates those delicious berries.
Yes, I know. I just came off a week-long event. And, yes, I am a bit tired. However, I’m total excited for this week of recipes. For one, there’s no sponsors. Sometimes it’s a bit stressful having to deal with sponsored posts. Not that I don’t love doing them. But when I’m not entirely sure what the product is and still sign up that’s when I get something my readers wouldn’t expect.
And no, I’m not going to go into the details on that. Just dropping it here for you to ponder.
With no sponsors I can make whatever I want! And I wanted to make some Liege style waffles. For those that don’t know, you can read about them in my first post here <INSERT LINK>. I have fallen in love with these waffles and make them every chance I get.
Which is why I made them for these ice cream waffle sandwiches. You see, I decided to make them for blueberry week before I decided to make them for the ice cream waffle sandwiches. And since I was making them for this week, I thought I’d double the batter and make them for last week, too. I’m really glad I did because those ice cream sandwiches are AWESOME!
And these blueberry Liege waffles are awesome, too!
We didn’t have a lot of blueberries growing up. Dad didn’t like them. It’s also for this reason that we didn’t have a lot of tuna casserole. Or ANY tuna casserole for that matter. He hated it. I made the mistake of serving it up one night for dinner and he choked it down. We never had it again.
Dad was the same way about blueberries, bananas, and beets. There’s not a lot of food he doesn’t like. But those are his 4 that he cannot stomach. I guess I don’t fall far from the tree with my abhorrence of cilantro and asparagusting. Then there’s the whole salmon and nori thing. I haven’t even talked about the melon issue I have.
I only like watermelon. That’s it. Nothing else. No cantaloupe, honey dew; none of that. Just watermelon. And it’s nothing like those melons. I don’t see how it’s even part of the same family except that it grows on a similar plant? But as far as fruits go, those are the only ones I like. And just wait until we hit stone fruit week! Yes, that’s a thing. Peaches are my FAVORITE fruit of all time. Then there’s mangoes, cherries, nectarines, plums. Sort of in that order, I think. I just know that peaches are on top and mangoes are second.
But none of those are blueberries.
I’m sort of with my father on the fresh blueberries. Sometimes they have a flavor I am not that fond of, but still eat them. I prefer them to be cooked in baked goods and in breakfast foods like these blueberry Liege waffles. I have some blueberry bread to share later this week and a few savory recipes to serve up, too. I can’t wait. I had one last night. So so good! I’m sharing that one tomorrow.
So, fun facts about blueberries. People have been eating them for more than 13, 000 years and is the only commercially available fruit native to North America. The United States is the larger producer of blueberries. Over 80% of those come from Hammonton, New Jersey. They tout themselves as the Blueberry Capital of the World. With those kind of numbers, I can see why.
Blueberries are one of the only foods that are naturally blue in color. The chemical that does it also gives the blueberry most of its health benefits. For example, the blueberries are ranked number one in antioxidant health benefits in a comparison of 40 fresh fruits and vegetables. They reduce your risk of cancer, increases insulin response, helps reverse age-related memory loss, and helps lower blood pressure.
I see all of you adding blueberries to your grocery list right now!
Mine came from Season Roots. Their blueberries are larger and sweeter than any of the grocery store versions. I’m here to tell you. I am lucky enough to be an affiliate of theirs. I get delicious produce like this shipped from local growers. I hope you check them out. If you do, use SAVEWITHAKHA for a discount on your membership which allows you get as many blueberries as you want. At least I think you can. Don’t quote me on that.
Back to blueberries, one bush can produce as many as 6,000 blueberries a year. That’s a lot of berries. They were called star fruits by the Native Americans. That sort of makes sense when you look at the bottom of the berry. It does have a distinct star shape. Finally, the silvery sheen on the outside of the berries (called the bloom) is a natural compound that protects the berries until you’re ready to eat or cook with them.
As with most berries, you want to wash them just before you’re ready to eat them or cook with them. Washing them earlier than that will cause them to ripen faster. If that’s in a couple of days, they may be past their prime.
That being said, if you’re washing these the day of, them you might want to dry them off with a paper towel. I didn’t do that at first and it made sealing and rolling the dough into balls a little difficult. After the first one, I dried the rest of the berries and it went like clockwork. One of these days I’ll get that video out to you to show you how I formed them into balls. Those that make bread regularly will go, “Oh yeah! I know how to do that.” The rest of you might be scratching your head on the method.
Either way, these blueberry Liege waffles are so good. I couldn’t resist snacking on two of them while I was making them. They’re slightly sweet with the delicious blueberry flavor. You can top them with blueberry syrup, whipped cream and chocolate sauce; whatever you want. I didn’t top them with anything. I like to snack on them as is. Maybe I’ll spread a little butter on them, but that’s about it. And that’s how I typically eat my waffles anyway.
I hope you stick around this week and check the rest of our recipes. And I hope you try this waffle recipe. It’s definitely different and so delicious.
- 1/2 cup milk
- 2 1/2 teaspoons yeast
- 1/2 cup butter
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 cups flour
- 2 large eggs
- 1 cup blueberries
- Place the milk in a microwave safe bowl and heat on high 45 seconds. Test the temperature with your finger. It should be just slightly warmer than your finger. If not, heat at 15 second intervals until the milk feel slightly warm.
- Stir the yeast into the milk with the butter salt and sugar. Allow to set until bubbly.
- Stir the flour and eggs into the milk mixture until a shaggy dough forms. Allow to rest one hour.
- Preheat your waffle iron.
- Divide the dough into 10 balls. Form a pocket and place 1 tablespoons blueberries in the center. Pinch closed and roll the dough on your work surface to form a ball. Repeat with remaining dough and blueberries. Allow to rest 30 minutes.
- Spray lightly with cooking spray or brush with butter before placing one of the into the center of the waffle iron. Cooking according to manufacturer’s directions spraying or brushing between each waffle (5 to 7 minutes or until steam begins to subside).
- Serve topped with whipped cream and chocolate sauce, buttered syrup, or your choice of toppings.
Hamilton Beach 26009 Nonstick Belgian Waffle Maker, Easy to Use, Clean and Store, Premium Stainless Steel
King Arthur Flour Swedish Pearl Sugar net wt 12oz
Pyrex 100 2 Cup 100th Anniversary Measuring Cup, Turquoise
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 524 Total Fat 27g Saturated Fat 16g Trans Fat 1g Unsaturated Fat 9g Cholesterol 156mg Sodium 766mg Carbohydrates 59g Fiber 3g Sugar 7g Protein 12g
Thank you to Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don’t miss one delicious recipe.
Blueberry Week Recipes
- Blueberry Liege Waffles by A Kitchen Hoor’s Adventures
- Buttermilk Blueberry Buckwheat Pancakes by Palatable Pastime
- Glazed Blueberry Donut Muffins by Sweet Beginnings
Drinks and Appetizers
- Blueberry Basil Bourbon Smash by Cookaholic Wife
- Blueberry Bubble Tea by Our Good Life
- Blueberry Lemon Naan Bread Appetizer by The Freshman Cook
- Blueberry Syrup with (Optional) Bourbon by Food Above Gold
- Roasted Blueberry French Toast Crostini by Daily Dish Recipes
Sauces and Spreads
- Blueberry Barbecue Sauce by Karen’s Kitchen Stories
- Saucy Honey & Balsamic Blueberry Jam by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Blueberry Curd by Caroline’s Cooking
- Blueberry Bison Chili by Savory Moments
- Blueberry Romaine Salad by Jolene’s Recipe Journal
- Curry Burgers with Blueberry Chutney and Coconut-Lime Slaw by Culinary Adventures with Camilla
- Grilled Chicken Salad with Blueberry Vinaigrette by A Day in the Life on the Farm
- 5-Minute Blueberry Cheesecake Dip by Cheese Curd In Paradise
- Blueberry Cardamom Crisp by Crumb Top Baking
- Blueberry Cheesecake Ice Cream by Cooking For My Soul
- Blueberry Cobbler by Family Around the Table
- Blueberry Oatmeal Bars by Hezzi-D’s Books and Cooks
- Blueberry Peach Oatmeal Bars by The Beard and The Baker
- Blueberry, Peach & Brie Slab Pie by The Spiffy Cookie
- Vegan Blueberry Orange Layer Cake by The Baking Fairy