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Categories:
blueberries apple juice sugar cornstarch lemon juice flour sugar poppy seeds baking powder baking soda salt eggs buttermilk unsalted butter
Viewed: 55 - Published at: 5 years agoIngredients
- 1 pound frozen blueberries, thawed, undrained
- 1/2 cup plus 2 tablespoons apple juice
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 1/2 cups all purpose flour
- 6 tablespoons sugar
- 2 tablespoons poppy seeds
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/4 cups buttermilk
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 tablespoon grated lemon peel
Method
- Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy medium saucepan.
- Simmer over medium heat until reduced to 2 cups, about 15 minutes.
- Dissolve 1 tablespoon cornstarch in remaining 2 tablespoons apple juice and add to blueberry mixture.
- Add lemon juice.
- Bring to boil, stirring constantly; simmer until thick, about 1 minute.
- Cool slightly.
- (Can be made 2 days ahead.
- Cover and refrigerate.
- Rewarm over medium-low heat before serving.)
- Whisk first 6 ingredients in large bowl to blend.
- Whisk eggs, buttermilk, melted butter and lemon peel in small bowl to blend.
- Add buttermilk mixture all at once to flour mixture and whisk until just blended.
- Let mixture stand 15 minutes.
- Preheat waffle iron according to manufacturers instructions.
- Spoon batter onto waffle iron.
- Cover and cook until golden and cooked through, about 7 minutes (cooking time will vary, depending on waffle iron).
- Repeat with remaining batter.
- Serve immediately with warm blueberry sauce.
