Zest lemon and orange and set aside. In a standing mixer, add flour, cream, egg yolk, butter, part of vanilla bean, part of lemon zest, and a pinch of salt. Beat until a smooth, even dough forms. Transfer to a bowl and set aside.

standing mixer or hand mixer with beaters, fine grater

0.5 lemon (zest) / 140 g all-purpose flour / 200 ml cream / 2 egg yolks / 30 g butter / 0.5 vanilla bean / salt

Add egg whites and part of sugar to standing mixer with a fresh bowl and beat until stiff peaks form.

2 egg whites / 60 g sugar

In a large bowl, fold egg whites and sugar into rest of the batter.

large bowl, spatula

For the blueberry sauce, caramelize remainder of sugar in a large saucepan over medium-low heat for approx. 3 – 5 min., stirring constantly. Deglaze with lemon and orange juice. Then, add frozen blueberries, remainder of vanilla pod, and zest from lemon and orange and continue to cook for approx. 5 – 7 min. until sauce thickens.

large saucepan

100 g sugar / 0.5 lemon (juice) / 0.5 orange (juice) / 150 g blueberries (frozen) / 0.5 vanilla pod / 0.5 lemon (zest) / 0.5 orange (zest)

Add fresh blueberries to pan and continue to cook for another 1 – 2 min.

250 g blueberries (fresh)

Preheat a waffle maker and grease with some butter. Pour some of the batter into waffle maker and cook for approx. 3 – 4 min. or until golden brown. Serve straightaway with blueberry sauce. Garnish with confectioner’s sugar, if desired.

butter for greasing / confectioner’s sugar for garnish