If the blueberries are very large (3/8" to 1/2" or 7mm to 1cm in diameter), reduce to 300g, otherwise they lose structure because of the blueberries displacing flour.
Allowing the batter to bulk ferment overnight created amazing flavor depth. While you can ferment in a warm oven for 30-45 minutes and then be perfectly tasty, making the batter the day or night before results in a much better waffle. Be sure to use a large bowl as it will be more than double in size. Cover with cling film.
I sauteed half an onion and two cloves of garlic, and deglazed the pan with half a cup of Madeira. I also used a half cup of demi glace instead of gravy. Turned out spectacular.
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