Waffles with Blueberry Compote and Lemon Ricotta Cream
Waffles with Blueberry Compote and Lemon Ricotta Cream combine fluffy, golden waffles with a tangy, sweet blueberry compote and a silky lemon-infused ricotta cream. This elegant yet easy-to-make dish balances fresh and rich flavors, perfect for brightening any breakfast or brunch occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Waffle Iron Cooking
- Cuisine: American
- Diet: Gluten Free (if using gluten-free flour substitute)
Ingredients
Scale
Waffle Batter
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 2 large eggs
- 1 ¾ cups milk
- 6 tablespoons melted butter
Blueberry Compote
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice (freshly squeezed)
Lemon Ricotta Cream
- 1 cup ricotta cheese
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons sugar (adjust to taste)
Instructions
- Prepare the Waffle Batter: Whisk together the all-purpose flour, baking powder, and sugar in a large bowl. In a separate bowl, beat the eggs, then add the milk and melted butter. Gently combine the wet ingredients with the dry until just mixed; avoid overmixing to keep waffles light and tender.
- Cook the Waffles: Preheat your waffle iron and lightly grease it with butter or cooking spray. Pour enough batter to cover the surface without overflowing and cook until waffles are golden brown and crisp. Remove and place on a wire rack to maintain crispiness.
- Make the Blueberry Compote: In a saucepan, combine fresh blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the blueberries burst and the mixture thickens slightly. Remove from heat and let cool to room temperature.
- Prepare the Lemon Ricotta Cream: In a bowl, mix ricotta cheese with lemon zest, lemon juice, and sugar until smooth and creamy. Adjust sweetness to your preference.
- Assemble and Serve: Place warm waffles on plates, spoon generous amounts of blueberry compote over them, and finish with dollops of lemon ricotta cream. Serve immediately for the best flavor and texture.
Notes
- Use fresh blueberries whenever possible for the brightest flavor in the compote.
- Do not overmix the waffle batter; a few lumps are ideal for tender waffles.
- Place cooked waffles on a wire rack instead of stacking to keep them crispy.
- Allow the blueberry compote to cool slightly before topping the waffles to balance temperature.
- For a smoother lemon ricotta cream, add a splash of heavy cream or yogurt when mixing.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 100 mg
Keywords: waffles, blueberry compote, lemon ricotta cream, breakfast, brunch, easy recipe