Wild Berry Belgian Waffles

• 2 cups fresh blueberries
• 1/3 cup turbinado sugar
• 1/3 cup water
• 1 cup flour all-purpose
• 1 cup bread flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 2 tablespoons turbinado sugar
• 1 tablespoon lemon zest zest from 1-2 lemons depending on the size
• 3 whole eggs slightly beaten
• 1/2 cup unsalted butter melted
• 1/2 cup whole milk
• 1/4 cup compote blueberry
• 1/2 cup turbinado sugar for waffle batter right before cooking
• non-stick cooking spray
• cookie Special equipment suggested: a, scoop, similar in size to a tablespoon
• maple syrup
• compote Blueberry
• Fresh berries Assortment of, strawberries, blackberries, blueberries, raspberries
• whipped cream
• powdered sugar ; optional

1. Using a heavy bottomed saucepan over medium heat, combine the fresh blueberries, turbinado sugar and water and cook until the berries soften and begin to burst; for about 10-12 minutes.
2. Let simmer, stirring often, for about 5-6 minutes more. The compote will begin to thicken. Remove from heat and let cool. Set aside a 1/4 cup of the compote and allow it to cool completely.
3. For the waffles
4. (You can either mix by hand or use your KitchenAid(R) Stand Mixer)
5. Using a large mixing bowl, combine together both flours, the baking soda, baking powder, cinnamon, salt, turbinado sugar and lemon zest.
6. In separate medium sized bowl, mix together the eggs and the melted butter. Next, stir in the milk and the 1/4 cup cooled blueberry compote. Add the wet ingredients to the dry ingredients and stir until well combined. Your waffle batter will be blue.
7. Cover with plastic wrap and refrigerate for 20 minutes.
8. During the last 5 minutes while your batter is in the fridge, turn on your waffle baker and allow it to heat up.
9. Remove your waffle batter from the refrigerator and using your cookie scoop or two small spoons, scoop out about a tablespoon of the batter and roll around in the turbinado sugar to lightly coat. Set aside and prepare 3 more tablespoon sized waffle batter balls.
10. Once the waffle baker is ready, place the 4 waffle batter balls in the center of the waffle baker (this will create one big waffle). Press start and cook each waffle for 2 min 30 seconds. During the last minute of cooking, flip the waffle baker to ensure even cooking.
11. Remove cooked waffles from your waffle baker, and repeat with the remaining waffle batter. To assemble your Wild Berry Waffle: lightly pour on some maple syrup (if desired), blueberry compote, top with an assortment of fresh berries, top with whipped cream and dust on a little powdered sugar.

fresh blueberries, turbinado sugar, water, flour, bread flour, baking soda, baking powder, ground cinnamon, kosher salt, turbinado sugar, lemon zest zest from, eggs, butter, milk, compote blueberry, turbinado sugar, cooking spray, cookie special, maple syrup, fresh berries, whipped cream, powdered sugar

Taken from www.yummly.com/recipe/Wild-Berry-Belgian-Waffles-2099287 (may not work)