These Blueberry Lemon Waffles are everything you want in a breakfast treat, golden and fluffy with juicy blueberries in every bite. The bright pop of lemon ties everything together, creating that perfect balance of sweet and tangy that wakes up your taste buds in the best way.
To make it even better, each waffle is topped with a luscious cheesecake cream and a spoonful of homemade blueberry sauce. It’s the kind of cheesecake waffles recipe that feels fancy enough for brunch but easy enough to make on a lazy Sunday morning.
- What Makes This Recipe So Good
- What Goes Into Blueberry Lemon Waffles
- How To Make Blueberry Lemon Waffles
- Tips For Making Blueberry Lemon Waffles
- Recipe FAQ’s
- Blueberry Lemon Cheesecake Waffles Recipe
What Makes This Recipe So Good
These Blueberry Lemon Waffles bring together the best parts of breakfast and dessert. The batter is light yet flavorful, with bursts of blueberries and a refreshing hint of lemon that keep every bite bright and satisfying. It’s a simple way to elevate your morning routine without any complicated steps.
Then there’s that creamy cheesecake topping that takes things to the next level. When paired with homemade blueberry sauce, it turns this easy blueberry lemon waffles recipe into something truly special, like a bakery-style treat made right in your own kitchen.
What Goes Into Blueberry Lemon Waffles
Simple ingredients come together to make these Blueberry Lemon Waffles extra special, with a bright citrus twist and a creamy cheesecake topping.
- Lemon Juice: Freshly squeezed lemon juice adds brightness and a gentle tang that balances the sweetness of the waffles and complements the blueberries perfectly.
- Blueberries: You can use fresh or frozen blueberries for this recipe. They burst beautifully as the waffles cook, creating little pockets of sweetness throughout.
- Cream Cheese: Light cream cheese is whipped into the topping for a smooth, tangy layer that gives the waffles their cheesecake-inspired flavor.
- Greek Yogurt: Mixed with the cream cheese, yogurt adds a touch of richness and keeps the topping light and creamy without being too heavy.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Blueberry Lemon Waffles
- Preheat Waffle Maker: Set your waffle maker to heat according to the manufacturer’s instructions so it is ready when the batter is done.
- Mix Wet Ingredients: In a large bowl, beat the eggs, then whisk in the milk, melted butter, lemon juice, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and sugar until evenly combined.
- Make the Batter: Pour the wet mixture into the dry ingredients and stir gently until just combined without overmixing.
- Fold in Blueberries: Gently fold in the blueberries so they are evenly distributed throughout the batter.
- Cook the Waffles: Pour batter into the preheated waffle maker and cook until golden, crisp, and cooked through.
- Make Cheesecake Topping: Beat the cream cheese, yogurt, and sugar together in a bowl until smooth, creamy, and lump free.
- Prepare Blueberry Sauce: Combine blueberries, water, sugar, and lemon, bring to a simmer, stir in cornstarch, and cook until thick.
These Blueberry Lemon Waffles pair beautifully with a few cozy favorites from the kitchen. Try them alongside a warm mug of Nutella Hot Chocolate for a decadent breakfast that feels like dessert in disguise. If you’re leaning toward a savory balance, Cream Cheese Scrambled Eggs make the perfect light and creamy companion. And for something fresh and fruity, a Honey Lime Fruit Salad adds the perfect pop of color and citrus to brighten up your plate.
Tips For Making Blueberry Lemon Waffles
- Always use fresh lemon juice if you can. It makes such a difference in bringing that bright, fresh flavor to your waffles.
- Try not to overmix your batter. A few lumps keep the waffles soft and fluffy inside.
- If you’re using frozen blueberries, toss them in a little flour before folding them in. It keeps them from turning the whole batter purple.
- I like making the cheesecake topping and blueberry sauce the night before so everything’s ready to go in the morning.
You can cook the batter in a lightly greased pan like pancakes. They won’t be quite as crisp but will still taste amazing.
Absolutely. Whipped cream, vanilla yogurt, or even a scoop of ice cream will work beautifully with the lemon and blueberry flavor.
Store them in an airtight container and reheat in the toaster or oven so they stay crispy on the outside.
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IngredientsUSMetric1x2x3x
Waffles:
- ▢ 2 eggs
- ▢ 1 1/2 cups warm milk almond, skim, full fat or 2%
- ▢ 1/3 cup butter melted, reduced fat or light
- ▢ 1 lemon juiced, about 1/4 cup fresh lemon juice
- ▢ 1 teaspoon pure vanilla extract
- ▢ 2 cups plain flour all purpose flour
- ▢ 4 tablespoons granulated sugar white or coconut sugar/s – can substitute with a natural granulated sweetener that measures 1:1 with sugar
- ▢ 4 teaspoons baking powder
- ▢ 1 1/2 cups fresh or frozen, blueberries
Cheesecake Topping:
- ▢ 1 cup light cream cheese
- ▢ 4 tablespoons vanilla Greek yogurt or plain or blueberry flavoured, or whipping cream if you don’t like yoghurt
- ▢ 2 tablespoons granulated sugar or a natural granulated sweetener that measures 1:1 with sugar
Instructions
Waffles:
- Preheat waffle maker (or iron) according to manufacturers instructions. I use this waffle maker ,
- In a large bowl, beat the eggs. Stir in the milk, butter, lemon juice and vanilla.
- In a separate bowl, mix together flour, salt, baking powder and sugar. Make a well in the centre of the dry ingredients and pour the milk mixture into the flour mixture. Beat until blended; fold in blueberries.
- Pour the batter into preheated waffle iron. Cook the waffles until golden and crisp. Top with cheesecake topping and this fresh homemade blueberry sauce . Serve immediately.
Cheesecake Topping:
- Beat cheesecake ingredients until well combined, smooth and lump free
Blueberry Sauce:
- Use our Homemade Blueberry Sauce recipe.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Blueberry Lemon Cheesecake Waffles
Ingredients
Waffles:
- 2 eggs
- 1 1/2 cups warm milk almond, skim, full fat or 2%
- 1/3 cup butter melted, reduced fat or light
- 1 lemon juiced, about 1/4 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 cups plain flour all purpose flour
- 4 tablespoons granulated sugar white or coconut sugar/s - can substitute with a natural granulated sweetener that measures 1:1 with sugar
- 4 teaspoons baking powder
- 1 1/2 cups fresh or frozen, blueberries
Cheesecake Topping:
- 1 cup light cream cheese
- 4 tablespoons vanilla Greek yogurt or plain or blueberry flavoured, or whipping cream if you don’t like yoghurt
- 2 tablespoons granulated sugar or a natural granulated sweetener that measures 1:1 with sugar
Instructions
Waffles:
- Preheat waffle maker (or iron) according to manufacturers instructions. I use this waffle maker ,
- In a large bowl, beat the eggs. Stir in the milk, butter, lemon juice and vanilla.
- In a separate bowl, mix together flour, salt, baking powder and sugar. Make a well in the centre of the dry ingredients and pour the milk mixture into the flour mixture. Beat until blended; fold in blueberries.
- Pour the batter into preheated waffle iron. Cook the waffles until golden and crisp. Top with cheesecake topping and this fresh homemade blueberry sauce . Serve immediately.
Cheesecake Topping:
- Beat cheesecake ingredients until well combined, smooth and lump free
Blueberry Sauce:
- Use our Homemade Blueberry Sauce recipe.
Notes
Nutrition
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