August 18th
2006
Could anyone not be loving berries? Strawberries, raspberries, gooseberries, blackberries, and -the tiniest of all- blueberries. Having enjoyed innumerable bowls of fresh strawberries and raspberries over the last weeks, I’m now ready to move on from bright red to a devilish blue/purple.
I believe there is a perfect role for each sort of berry: Strawberries are the undisputed king, whether simply dusted with sugar and whipped cream or on a traditional strawberry cake. Raspberries jazz up every dessert merely by their presence. Blackberries conjure jam into some really addictive stuff. And blueberries?
Although blueberries are the perfect all-rounder and work great in muffins, pancakes or ice cream, my own memories are quite limited to eating them straight from wild bushes in the nearby forest – entailing the obligatory stained fingers and clothes, nicely packaged by a stern lecture from my mum. And I do remember her household remedy to clean up dark purple teeth: Brushing them with freshly squeezed lemon juice. Which in fact works great – however, I’m not sure if any sane dentist would honestly sanction this procedure…
Watch out though, blueberries are not created equal. I was hugely disappointed a few years ago, when I had planned to show up with a blueberry tart at a dinner party and bought a basket of cultivated blueberries. Nothing short of a disaster! The difference to the wild blueberries – being used to picking them with my own fingers – was shattering; I obviously had purchased the worst cultivated blueberries available. Despite (or maybe because of it?) their large size, they were practically tasteless and biting into them revealed a white inside, no blue, no violet, no colored tongue! Fraud!!!
After this incident I felt the need to do some research on blueberries. Picked wild blueberries are usually smaller in size, their color and taste is far more intense and in case you get to buy them fresh at the market, expect prizes to be a tad higher. Anyway, ever since my pratfall I can’t pass the market stalls selling the picked wild ones, no way.
We’ve been having them on a regular basis since they first appeared on the (Viktualien-) market. Since our temperatures became so low, I have been playing with the thought of turning on the heating. In August? So far I prohibited myself from doing it – because, how crazy is that, heating in the summer period? Consequently, instead of serving home made ice cream I felt much more like having a batch of cinnamon waffles with hot blueberries, sautéed for a few minutes with a bit of sugar and lemon juice until their dark purple juices started to come out. Ahhhh, a much better choice!
Usually I’d turn to my proven waffle recipe, which admittedly is pretty rich. So I’ve been trying various other, lighter waffle recipes over the last year, yet there was none that I would call a definite keeper. This time I used one from a waffle book, omitted the melted chocolate and added the cinnamon. The outcome topped my last attempt, but still, if you have a proven waffle recipe that is dear to your heart, I’d love to hear about it!
Carefully wash the blueberries in a sieve, then heat in a small pot together with a bit of sugar and the lemon juice (amounts up to taste). Let the mixture simmer for a few minutes.
The waffle recipe is quite simple. Heat up the waffle iron and brush it lightly with butter if needed. Whisk soft butter and sugar together in a bowl.
Now add the three eggs individually and beat the mix well after each one. Add the flour, the baking powder, a pinch of salt as well as the milk, the cream & cinnamon. Depending on how you prefer the batter (more or less dense) feel free to vary the amount of flour, a good starting point is 200g.
Pour batter into the center of the lower half of the waffle maker. Try not to use too much batter, the dough will rise a bit (and potentially make a mess). Bake them for a few minutes (3-5) until they become golden brown. Serve with freshly whipped cream and the hot blueberry compote. Lightly dust with confectioners’ sugar. And don’t forget to check the color of your blue teeth and tongue afterwards…
Waffles with hot blueberries and whipped cream
Recipe source: Dr. Oetker - Waffeln, p.56, adapted
Prep time: 15min., baking: 15-20min.
.
Ingredients (yields 6 waffles):
waffles:
100g butter
100g sugar
3 eggs
200-250g flour
1 tsp baking powder
a pinch of salt
100ml milk
100ml heavy cream
1 tsp cinnamon
.
blueberry compote:
blueberries (wild)
lemon juice
sugar
.
topping:
freshly whipped cream
confectioners' sugar
We made the same experience, when we moved to the States, not all blueberries are the same. And I'll try to get my best friend's waffle recipe, it is really great! Lovely and mouthwatering pictures!
Thanks for this lovely post. I'm not sure I've ever had wild blueberries, I must look out for them if they have them in Switzerland!
My absolutely favorite waffle recipe relies on yeast. I don't think I can ever go back to baking powder. It's a very easy recipe, but you have to prepare it the night before to let the dough rise. But then in the morning all you have to do is add eggs and voilà, the most tender yet crunchy waffles with a complex yeast flavor. I posted my recipe here.
the photos are awesome!
I love the shot of the heart waffles! And you are right, there is no comparison between wild and cultivated blueberries. Thank you for sharing such a delicious recipe!
I've always wanted to pick wild blueberries. I can't imagine anything yummier than freshly picked blueberries. Except maybe your waffles with blueberry compote!
Wild blueberries are so much better! Fantastic combo with the waffles. Without the blue teeth, I feel like something is missing ;)
That waffle recipe sounds wonderful! I love your photos :-)
i love wild blueberries too, but picking them is backbreaking work!
i found an old recipe for blueberry pasta and played with it this summer, it turned out to be really delicious and a whole new way to experience summer's most wonderful fruit.
Blueberries are great, but being a young mother I'm not too happy when my kids eat (and play with!) them... EVERYTHING, not just their tongue and teeth turns blue!
Wonderful photos, love the term 'devilish blue'! And congrats on the TIME recognition, very well deserved!
hey nicky! love, love, love your blog!! your photography is superb; the blueberry compote a perfect topping for waffles. i too have only been getting the larger berries lately, which didn't thrill me at all...Thanks for sharing the recipe :)
I will try it for shure.. :))
I have'nt tried blueberries before. but lately i attended acooking course that included blueberry muffins. they were delicious and light and then i noticed how i'm missing all thoes past years the amazing taste of blueberries! Now i'm collecting desserts recipe from the internet.
Being used to eating blueberries picked by myself at my grandparents' place, I remember the initial shock of finding blueberries - cultivated ones, white inside! - here in Scotland for the first time. The taste is incomparable indeed, but they aren't too bad in cakes & muffins. However, I cannot wait to move back home and eat proper & real (if tiny) blueberries again! Maybe with some waffles:)
I just tried a southern US desert recipe:
Blueberry Roly Poly Recipe and Other Blueberry Dessert Recipes
This is a wonderful change from your standard desserts like blueberry cobbler, think of it as blueberry caramel rolls.
These look divine! Wish I could have a bite of these now!
Kulturheidelbeeren sind ein Schatten ihrer selbst. Einmal und nie wieder! Auch sehr lecker: Heiße Blaubeeren über Vanilleeis
I love those heart shaped waffles!
As much as I love my tropical fruits, I miss berries! I want to live in a country where you can grow both types of fruits - is there such a place? :)
and when you're ready to move on to black, find black currants waiting for you... my favourites as a corial or, even better, plain scattered over some pineapple carpaccio with a bit of mint sugar ;-)
Where are cloudberries the greatest berries of them all ?
wow, i was mesmerized by the sight of those blueberries...~ me craving for blueberry cheesecakes~ yumm
I sought the perfect waffle for over 3 years, trying dozens of recipes. Finally I found exactly what I was looking for: very crispy, moist waffles with a rich flavour.
1 egg
1/2 cup sour cream or creme fraiche
1/2 cup buttermilk
2 tsp vanilla extract
1 tbsp sugar
2/3 cup flour
1/3 cup cornstarch
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
6 tbsp melted butter
Mix wet and dry ingredients separately, then mix dry into wet until clumpy but mostly mixed, then stir in melted butter.
-Julia aka fairnymph
Hi Julia, Thank you so much for taking the time and sharing your recipe! Next time it's waffle time, I will give your recipe a try.
Thanks so much for this and all your other recipies! They are just gorgeous.
Where can I buy frozen WILD blueberries in gta area?
I just bought some blueberries here in Norway, imported from Holland. It had been years since Id had real blueberries so i was naturally excited. I eat one, and then another, and then a 3rd. They taste nothing at all like blueberries. The inside is all brighty-colored. Its as if they somehow sucked out the real juice and injected water. Infact worse, they tasted just awful! I threw them all away, deeply disappointed. I guess I will have to go pick them myself, like I did when i was a kid :)
Waou, it's gorgeous ! And your pictures are fantastics !