Sky-high blueberry waffle stack

Breakfast or dessert? Why should you have to choose? This shake is like a tower built in celebration of both and does not disappoint on either count.

Sky-high blueberry waffle stack Credit: Chris Middleton

• serves

  2

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 500 ml (17 oz/2 cups) milk 
• 310 g (11 oz/2 cups) fresh or frozen blueberries
• 1 tbsp vanilla extract
• 2 tbsp maple syrup 
• 1 scoop vanilla ice cream 

Buttercream frosting 

• 125 g (4½ oz/½ cup) unsalted butter, softened 
• 185 g (6½ oz/1½ cups) icing (confectioners’) sugar, sifted 
• 2 tbsp milk 

Blueberry waffles

• 150 g (5½ oz/1 cup) self-raising flour 
• 1 tbsp sugar
• 185 ml (6 oz/¾ cup) milk
• 3 tbsp vegetable oil 
• 1 egg 
• 100 g (3½ oz) frozen blueberries

To serve

• 2 scoops vanilla ice cream 
• whipped cream 
• Fresh blueberries, for decorating 

Instructions

To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. 

For the buttercream frosting, place the butter in a medium-sized bowl. Using an electric mixer, beat on high for 5 minutes or until pale and fluffy. Gradually beat in half the icing sugar and the milk, then the remaining icing sugar. Beat for 4 minutes or until the sugar has dissolved and the mixture is smooth. 

Add any ingredients for variations into the mixture, if using, and beat for another 1 minute. 

Use immediately or transfer to an airtight container. This frosting will keep in the fridge for up to 1 week. 

For the waffles, Preheat a waffle maker on medium-high. Grease if necessary. 

Combine the flour and sugar in a medium-sized mixing bowl. In a separate bowl, whisk together the milk, oil and egg. 

Slowly pour the wet mixture into the dry ingredients, and add frozen blueberries. Mix well (but it’s okay to have a few lumpy bits here and there). 

Pour 60 ml (2 oz/¼ cup) amounts of batter into the waffle maker and cook each one for 3–4 minutes until golden brown. Carefully remove and set aside to cool. 

Using a spatula, smear the frosting around the outer rims of the glasses. Gently pour in the shake (reserve a small amount for drizzling) and top with a scoop of ice cream. 

Using a piping bag fitted with a star nozzle, pipe a generous amount of whipped cream on top

of the shakes. Gently place the waffle pieces into the cream, adding more cream as required. Top with the blueberries and drizzle with the reserved shake. 

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.