Fresh, warm Blueberry Poundcake Waffles served up. These tender and buttery waffles are laced with fresh berries, a great way to start your day!
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5 from 1 vote

Blueberry Poundcake Waffles

This makes 6 small waffles or 4 regular sized waffles.
Prep Time8 mins
Cook Time12 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: blueberries, blueberry poundcake recipe, blueberry waffle recipe, waffle recipe
Servings: 6 servings
Calories: 576kcal
Author: Kevin Is Cooking


  • Waffles:
  • 1 cup sugar
  • 1/2 cup butter softened
  • 2 large eggs
  • 2 tsp orange zest
  • 2 tsp orange juice
  • 1 1/2 cups flour
  • 1/2 tsp kosher salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries
  • cooking spray
  • Fruit Topping:
  • 2 cups fresh blueberries
  • 1 tbsp sugar
  • 1 tsp orange zest
  • 1 tsp orange juice
  • whipped cream


  • Fruit Topping: In a small bowl mix together the blueberries, sugar, zest and juice. Toss to coat and set aside.

  • For the Waffles: In mixer bowl, combine sugar and butter until light and fluffy. Beat in eggs until blended. Add orange zest and juice.
  • Whisk together the flour, salt, baking powder and baking soda in a bowl. On low speed add flour mixture to combine. Next add the buttermilk. Mix just until blended, batter will be very thick.
  • Gently fold in blueberries with spatula.
  • Scoop 3/4 cup batter onto a greased, hot waffle maker and cook per manufacturer’s instructions. This makes 6 waffles.
  • Top with whipped cream and glazed blueberries.


Serving: 1g | Calories: 576kcal | Carbohydrates: 84g | Protein: 8g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 99mg | Sodium: 910mg | Potassium: 233mg | Fiber: 3g | Sugar: 47g | Vitamin A: 640IU | Vitamin C: 10.3mg | Calcium: 125mg | Iron: 2.8mg