Waffles with Blueberry Sauce and Whipped Cream

The holidays are all about food, aren’t they. So I thought I’d share another festive favourite from our house 🙂

I obtained our waffle iron about 20 years ago with points from Zellers – it’s been the best!

Here are the recipes:


2 c flour
4 tsp baking powder
1 tsp salt
1 Tbsp sugar
1 1/2 c milk
2 eggs
2 Tbsp oil

Plug in the waffle iron so it’s hot when the batter is ready.

Mix dry ingredients together. In a large cup measure (4 c) or medium size bowl whisk the milk, eggs and oil together for about 1 minute, until ingredients are well mixed and slightly frothy.

With the whisk, gently blend the wet ingredients into the dry, stirring just until all ingredients are incorporated. Depending on the amount of moisture in the flour, I let the batter sit on the counter a few minutes to thicken. Our 7″ round waffle maker takes 2/3 c of batter and needs 3 1/2 minutes to bake each waffle. Makes 5 waffles 7″ in diameter.

Blueberry Sauce (cooked)

2 c blueberries (frozen and thawed or fresh)
2 Tbsp sugar
1/4 c water
3/4 c cranberry or orange juice
2 Tbsp corn starch
1/2 tsp orange zest (optional)
1/2 tsp salt (optional)

Place blueberries in a medium sauce pan. Stir in sugar. In a small bowl mix water, juice, cornstarch and zest and salt, if using. Stir mixture until cornstarch is dissolved. Stir cornstarch mixture into blueberry mixture in pan and place on medium heat. Bring to a boil stirring often to make sure the cornstarch stays suspended in the mixture. Boil for 1 minute. Take off heat and cool slightly to serve. Makes about 2 cups.