That’s right, cream cheese filled, not sitting on top, and not melted into the batter. Sweet little pockets of cinnamon/sugar cream cheese throughout your waffle. For just a few more minutes of prep time you can enjoy loads more flavor at breakfast or brunch. Let’s make blueberry waffles great again!! Sorry- I could not help myself. These waffles are apolitical, I assure you. Basically we’re going to make our own little cream cheese dollops (6 ounces cream cheese, powdered sugar, vanilla, and cinnamon), freeze them briefly, and gently stir them into our batter. Just put the cream cheese mix in a zipper baggie, snip off the end, and squeeze little bits of cream cheese mixture onto a baking sheet you can fit in your freezer. You don’t have to be exact about the shape or size. Just don’t make them overly large. I made 80 “blobs” in about 4 minutes.
I like to divide the batter in half after mixing in the blueberries, and add the little cream cheese bits to just one half at a time, keeping the remaining cream cheese in the freezer until needed. The more solid the cream cheese, the better it holds its shape in your baked waffle.
While the cream cheese is freezing, make the waffle batter. I like the King Arthur Flour buttermilk waffle recipe . It’s a basic recipe for good results every time. I just add in 6 ounces (one small clamshell package) of blueberries. After mixing in half the frozen cream cheese dollops to half of the batter, scoop onto your (well-greased) waffle iron. The amount will vary depending on what type of iron you have.
I have a Belgian waffle maker and usually get 5-6 waffles from this recipe. If you have a different kind of waffle maker you may get more. I cannot emphasize enough to GREASE YOUR WAFFLE IRON WELL. Sorry to yell, but sweetened cream cheese can be very sticky. So can blueberries. Don’t ask me how I know this, but I do. Grease well, grease often. Follow the directions for your waffle iron as to how to grease it and how long to bake the waffles.
You can serve these with your favorite syrup, topped with whipped cream and more berries, or just with a dusting of powdered sugar. But honestly, these are so good you can eat them plain. And I don’t give that endorsement to too many recipes, feeling as I do that more toppings or enhancements (frosting, sauce, syrup, gravy, cheese, etc) always makes everything better. The sweet cinnamon cream cheese bits make these waffles taste like blueberry pastries.
The weekend’s here-and I don’t think you can really see Monday over this stack of goodness, can you? Nope, neither can I.
Blueberry Cream Cheese Filled Waffles
- 6 oz. cream cheese, barely softened
- 1/3 c. powdered sugar
- ½ tsp. vanilla
- ¼ tsp. cinnamon
- 1 ¾ c. flour
- 2 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ½ c. butter, melted and cooled to room temperature
- 1 ¾ c. buttermilk
- 2 eggs
- 2 tsp. vanilla
- 6 oz. fresh blueberries
- Step 1 Start heating waffle iron. Spray the plates with non-stick spray or oil according to your waffle iron’s instructions. Do not skip this! Batter can be sticky.
- Step 2 Line a baking sheet that will fit in your freezer with waxed paper or parchment.
- Step 3 In a small bowl mix cream cheese, powdered sugar, vanilla, and cinnamon with a fork. Just mash it together as best you can.
- Step 4 Scoop all the cream cheese mixture into a sandwich baggie (or a disposable decorating bag) and snip off a little bit of one corner of the baggie with scissors.
- Step 5 Squeeze small ½ tsp.- ¾ tsp. size dollops of the cream cheese mixture onto the baking sheet. They don’t have to be perfectly round or exactly the same size. Just eyeball it. You should have about 75-80 dollops.
- Step 6 Place the baking sheet in the freezer. Leave in freezer 20 minutes.
- Step 7 In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Step 8 In a large bowl beat together the cooled butter, buttermilk, and eggs. Stir in vanilla.
- Step 9 Add the flour mixture and mix until nearly smooth. There may be some small lumps remaining.
- Step 10 Gently fold the blueberries into the waffle batter. Pour half of the waffle batter in the empty flour mixture bowl. (You now have two bowls of batter.)
- Step 11 Remove the cream cheese dollops from the freezer. They will be a little sticky but should hold their shape. Add half of them to one bowl of waffle batter, very carefully folding them in with a rubber spatula. You should see little lumps of cream cheese dispersed throughout the batter. Return remaining cream cheese dollops to freezer.
- Step 12 Pour batter with cream cheese in it on the hot waffle iron. Amount will vary according to the size and type of waffle iron you own. Close lid and bake 2-3 minutes or until steam begins to dissipate. Remove from iron and place on a wire rack in an oven on low temperature to keep warm while you cook the rest of the waffles.
- Step 13 When first bowl of batter is empty, remove remaining cream cheese from freezer and fold gently into remaining batter as before. Continue cooking waffles until there’s no more batter.
Basic waffle recipe adapted from King Arthur Flour