|140 g||all-purpose flour|
|1||vanilla bean (divided)|
|160 g||sugar (divided)|
|1||lemon (juice and zest)|
|½||orange (juice and zest)|
|150 g||blueberries (frozen)|
|250 g||blueberries (fresh)|
|butter for greasing|
|confectioner's sugar for garnish|
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.
Add egg whites and part of sugar to standing mixer with a fresh bowl and beat until stiff peaks form.
In a large bowl, fold egg whites and sugar into rest of the batter.
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.
Add fresh blueberries to pan and continue to cook for another 1 – 2 min.
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.