Blueberry Waffles with Lemon Curd and Cream Cheese Frosting

Why not treat your mom this Mother’s Day with a delectable breakfast in bed? You know she deserves a yummy breakfast she won’t be able to resist. Today I am going to show you how to make Blueberry waffles, with a lemon curd, homemade cream cheese icing, and homemade whipped cream. Yes, that’s a mouthful but hopefully, your mother will have her mouth full with the delicious breakfast this upcoming Sunday morning. We will be featuring Williams-Sonoma’s Blueberry Pancake & Waffle Mix, as well as Williams-Sonoma’s Meyer Lemon Curd in the recipe.

Blueberry and Lemon Waffles

We made all of these delicious goodies at Williams-Sonoma last Saturday. We were able to capture the ENTIRE process on our LIVE video on our Facebook Page. Check it out here!

And of course like always we created an edited version of the video that you can watch above!

Blueberry and Lemon Waffles

What you need

For the waffles

(Yields around 5 waffles)

For the cream cheese icing

  • 1 lb. (2 packages, 8 oz. each) cream cheese, at room temperature
  • 16 TBSP. (2 sticks) unsalted butter, at room temperature
  • 2 TSP. vanilla extract
  • 4 cups confectioners’ sugar

For homemade whipped cream

  • 1 cup cold heavy whipping cream
  • 2 TBSP. sugar
  • ½ TSP. vanilla

For the topping

  1. Preheat your waffle maker. We are using Williams-Sonoma’s Breville Smart Waffle Maker. This is by far my favorite waffle maker I’ver ever used. No baking spray is necessary because of its non-stick iron, making it a no-mess meal to prep.
  2. Prepare your waffles. Using a hand mixer or stand mixer, beat the Blueberry Waffle Mix, eggs, butter and milk until fully combined. Make sure there are no large chunks. Then, using a ladle scoop about 1/3 cup of the batter into each section of the waffle maker. The batter should yield 5 medium-sized waffles.Blueberry Lemon Waffles
  3. Once all of your waffles are done cooking you can start working on the cream cheese frosting. Completely beat together the butter, cream cheese and vanilla with a hand or stand mixer. Gradually start adding the confectioners’ sugar. I added about half, then mixed for a minute, then added the rest of the sugar. Mix until the cream cheese frosting is smooth and creamy.
  4. Now it’s time to work on the homemade whipped cream. Beat the heavy whipping cream with a hand mixer or stand mixer until it reaches soft peak. It should be fluffy. Gently add in the vanilla and sugar. Make sure you do not over beat your whipped cream.
  5. Now it’s time for the fun part: making the waffle sandwich. You can get creative with it but I’ll let you in on my secret for waffle sandwich making. Start with one waffle. Spread a light layer of the Williams-Sonoma Meyer Lemon Curd on the waffle. Then using a piping bag, with your desired tip, make small, piped dots of the cream cheese frosting. The cream cheese frosting will act like glue for your sandwich. You can also do the same thing with the whipped cream and pipe some whipped cream in the middle layer. Add some fresh blueberries, then top with a second waffle. Decorate the top like you did the middle and top with fresh blueberries. Again, this is where you can get creative. So feel free to use my method or your own!Blueberry and Lemon WafflesBlueberry and Lemon Waffles

You can get crazy like we did and finish off this meal with homemade orange juice. This part you could do in your sleep. All you need is about 10-12 oranges. Cut the orange in half, and cut each half into fours so the orange will fit in the lemon squeezer. With a lemon squeezer, juice the orange into a large glass pitcher. Squeeze harder on the lemon squeezer if you want pulp in the juice.Blueberry and Lemon Waffles

I hope you enjoyed this tutorial. If you try anything out feel free to tag us on Facebook!

Happy Baking!


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