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Lemon Blueberry Cheesecake Waffles

Golden waffle topped with whipped cream, blueberry compote, and fresh blueberries, sliced and ready to serve.
Lemon Blueberry Cheesecake Waffles are crisp on the outside and soft in the center with bright lemon flavor in every bite. They’re topped with a creamy cheesecake-style finish and warm blueberries that make them feel bakery-worthy at home. Perfect for brunch, holidays, or a slow weekend breakfast that actually feels special.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4

Equipment

  • Waffle iron or silicone waffle mold
  • Mixing bowls
  • Small saucepan
  • Whisk
  • Measuring cups and spoons
  • Spatula

Ingredients

  • 2 cups all-purpose flour
  • 6 tablespoons sugar divided
  • 1 tablespoons baking powder
  • 2 large eggs
  • 1¾ cup milk
  • 2 teaspoons vanilla extract
  • 3 tablespoons vegetable oil
  • 1 cup fresh or frozen blueberries
  • 1 lemon juiced
  • 8 oz cream cheese softened at room temperature
  • 2 tablespoons honey
  • 2 tablespoons sour cream

Instructions

  • Preheat the oven to 400° F or preheat an electric waffle iron per manufacturer’s instruction manual.
  • In a large bowl, whisk together the flour, 4 tablespoons of sugar, and baking powder. Add eggs, milk, vanilla, and oil. Whisk until a smooth and slightly thick batter forms.
  • Working in batches, cook the batter in the waffle iron for 4-5 minutes or bake in a silicone mold in the oven for 13-15 minutes.
  • In the meantime, combine the blueberries, lemon juice, and remaining sugar in a small saucepan and place over medium heat. Cook, stirring occasionally, until the blueberries burst and become juicy, approximately 5-6 minutes.
  • In a medium bowl, whisk the cream cheese, honey, and sour cream until light and fluffy.
  • To serve, top each waffle with a dollop of the cream cheese mixture and some of the blueberries with the warm syrup from the pot. Enjoy!

Notes

  • If using frozen blueberries, do not thaw first. Cook them straight from frozen to avoid excess liquid.
  • For brighter lemon flavor, add ½ teaspoon lemon zest to the batter.
  • Make sure the cream cheese is fully softened to prevent lumps in the topping.
  • Do not overmix the waffle batter. Whisk just until combined to keep the waffles tender.
  • Keep cooked waffles warm in a 200° F oven while finishing the remaining batches.
  • These waffles freeze well without the toppings. Cool completely, then store in an airtight container and reheat in a toaster.
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