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Lemon Poppyseed Waffles with Blueberry Citrus Syrup

Yields4 ServingsPrep Time35 minsCook Time30 minsTotal Time1 hr 5 mins

Brighten up your family's Sunday brunch with these lemon poppyseed waffles. Made with Colavita Olive Oil instead of butter and paired with a rich blueberry compote, this recipe is another selection from our Better Than Butter recipe collection.

Lemon Poppyseed Waffles with Blueberry Citrus Syrup

Blueberry Citrus Syrup:
 1 lb frozen blueberries, thawed, undrained
 ½ cup plus 2 tbsp orange juice
 ¼ cup sugar
 1 tbsp cornstarch
 1 tbsp fresh lemon juice
Lemon Poppy Seed Waffles:
 1 ½ cups all-purpose flour
  cup sugar
 3 tbsp poppy seeds
 1 ½ tsp baking powder
 1 tsp baking soda
 ¼ tsp salt
 3 large eggs
 1 ¼ cups buttermilk
 ¼ cup Colavita Extra Virgin Olive Oil
 1 grated lemon peel
 raspberries for garnish
For the Blueberry Citrus Syrup:

Bring blueberries, ½ cup orange juice and sugar to boil in heavy medium saucepan. Simmer over medium heat until reduced to 2 cups, about 15 minutes.


Dissolve cornstarch in remaining 2 tablespoons orange juice; add to blueberry mixture. Add lemon juice. Bring to boil, stirring constantly. Simmer until thick, about 1 minute. Cool slightly.

For the waffles:

Whisk first 6 ingredients in large bowl to blend. Whisk eggs, buttermilk, olive oil 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 manufacturer's instructions. Spoon batter onto waffle iron.


Cover and cook until golden and cooked through, about 6 to 7 minutes (cooking time will vary, depending on waffle iron).


Repeat with remaining batter. Serve immediately with warm blueberry citrus syrup and fresh raspberries.

Nutrition Facts

Servings 4