An Austrian friend of mine recently told me how the forests where he is from in Austria are full of wild blueberries this summer. It had been raining a lot which brought them out en force – he said there are so many that you get blue feet just by walking through the forest!
I love that idea as I remember those wild blueberry bushes we have in northern Europe well from when I was a child. Sweden especially had lots of them whenever we visited in the summer.
Sadly, those small wild ones don’t seem to grow in England where I am right now but at least you can buy the big blueberries that make a nice compote which is a great accompaniment to waffles.
Sometimes there is no time for making compotes and for days like these I suggest using this receipe where you can add the blueberries straight to the batter, so you can serve the waffles straight up with a bit of extra sweetness from a little dusting of icing sugar.
For 8 waffles you will need:
- 1 3/4 cups plain flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 8 tbsp melted butter
- 1 cup milk
- 1/2 cup creme fraiche
- 3 eggs
- 1 cup blueberries
- oil for the waffle iron
Heat the waffle iron as required in the manufacturer’s directions and lightly brush the grids with oil.
In a large bowl mix the flour, baking powder, sugar and salt and make a well in a the centre of it.
In a jug, whisk the eggs together with the melted butter, milk and creme fraiche then pour the liquid mix into the well of the flour mix.
Lightly combine everything with a balloon whisk, then add the blueberries and mix them under the batter using the balloon whisk. Don’t over mix!
Depending on the size of your waffle iron spoon about 1/4 – 1/2 cup of the batter into the iron and bake the waffles until they are golden brown.
The blueberries will burst and stick to the waffle iron a little so you have to keep re-brushing it with oil in between waffles.
Dust the waffles with a little icing sugar and enjoy!