First, combine the flour, sugar, baking powder, and salt into a large bowl. Mix to combine. Next, add the milk, eggs, and melted butter to the dry ingredients and mix until combined. Set aside.

Add the cream cheese and powdered sugar to a small bowl. Using a hand mixer blend together until combined. Place in a piping bag or plastic baggie and cut the tip off one end.

Turn the waffle iron on to the suggested setting (ours was set to high heat for waffles). Spray with cooking spray.

Pour ¼ cup of the waffle batter into the waffle iron. Then, squeeze 1-2 tablespoons of the cream cheese mixture over the top of the batter in a circle. Pour another ¼ cup of the waffle batter on top of the cream cheese and close the waffle iron. Cook for about 4-5 minutes.

Heat a small pot over medium/high heat. Add the raspberries and blueberries. Using a spoon smash up the berries to help release some of the juices. Cook for 4-5 minutes.

When the berries have turned into a sauce, whisk in the cornstarch and cook for an additional 2 minutes until the mixture is thickened.

Serve the waffles with the berry sauce.