Blueberry Waffles with a Cinnamon Cream Cheese Frosting

There are certainly perks to living in southern Alabama… and to working in a small agricultural town. I have co-workers and customers who always have overloads of fresh produce that they need to get off their hands. I’m always interested in whatever it may be. Fresh from the source is always best, right!?

It’s the beginning of summer, so blueberries are overflowing around here. I got a huge bag-full and wanted them to be the star of whatever I decided to make. 

I’ve been off my breakfast game recently, but wanted to dig out my waffle maker and put it to work. 

I’ve made my fair share of waffles in the past, but it has definitely been a while. I don’t think I’ve shared any on the blog (even though I love posting pancakes!)

My big tip I have for making fluffy waffles is this:

When preparing waffles, whip egg whites in a separate bowl until you get stiff peaks. Fold this into the batter as the last step before pouring into the waffle maker. This keeps air bubbles throughout and makes the waffles extra fluffy!

I poured the batter into the waffle maker (make sure you spray with cooking spray!), and then added the blueberries about halfway through. I also added more fresh blueberries on top to take advantage perfectly ripe fruit.

I’ve noticed I’ve been liking the blueberries from the grocery store a lot better lately (obv because they’re in season), but they just don’t compare to the fresh-picked! EVERY berry had that ‘pop’ that you look for when biting down on a blueberry. And they were slightly tart, but wonderfully sweet. In fact, I just got another fresh bag-full of them yesterday, and I can’t wait to use them (if I don’t eat them all first!).

The ‘frosting’ on top makes this a sweet breakfast choice or even a delish dessert. It’s a cinnamon-cream cheese mix that’s thinned out with milk for a perfect drizzling consistency. The waffles wouldn’t be the same without this frosting. OMG, it the flavor combos were AWESOME.