Blueberry Cake Waffles

• Vegetarian

• Produce

  • 1 1/2 cups Blueberries, fresh

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 2 cups Gold medal all-purpose flour
  • 1/2 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Canola oil

• Dairy

  • 3/4 cup Buttermilk
  • 1/4 cup Milk

Found on thebakermama.com

Description

Ingredients

• 2 cups Gold Medal™ all-purpose flour
• ½ cup granulated sugar
• 1-1/2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• ¾ cup buttermilk
• ¼ cup canola oil
• 1 teaspoon vanilla
• 1-1/2 cups fresh blueberries
• Glaze:
• 2 cups powdered sugar
• ¼ cup milk

Directions

• Preheat a waffle iron according to manufacturers directions.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a medium bowl, whisk together the eggs, buttermilk, oil and vanilla. Stir the wet ingredients into the dry ingredients until just combined. Fold in the blueberries.
• Spray the waffle iron with non-stick cooking spray and add ½-cup waffle batter to each waffle side. Close and let bake for about 2-3 minutes on each side or until golden brown and crisp on the outside. Remove to a wire rack set on a baking sheet.
• Meanwhile, whisk the powdered sugar and milk together in a shallow bowl until smooth. Take one cooked waffle at a time and dip it into the glaze. Place back on the baking rack, glazed side up, and let the glaze drip down the sides and set slightly.
• Serve immediately. Store in an airtight container in the refrigerator. To reheat, simply place on a lightly greased baking sheet in a 350°F oven for 5-7 minutes.