Preheat the oven to 400° F or preheat an electric waffle iron per manufacturer’s instruction manual.

In a large bowl, whisk together the flour, 4 tablespoons of sugar, and baking powder.

Add eggs, milk, vanilla, and oil. Whisk until a smooth and slightly thick batter forms.

Working in batches, cook the batter in the waffle iron for 4-5 minutes or bake in a silicone mold in the oven for 13-15 minutes.

In the meantime, combine the blueberries, lemon juice, and remaining sugar in a small saucepan and place over medium heat. Cook, stirring occasionally, until the blueberries burst and become juicy, approximately 5-6 minutes.

In a medium bowl, whisk the cream cheese, honey, and sour cream until light and fluffy.

To serve, top each waffle with a dollop of the cream cheese mixture and some of the blueberries with the warm syrup from the pot. Enjoy!