Blueberry Popovers
A special blueberry popover recipe to serve at your next brunch. Eggy and rich, yet not too sweet; quite impressive, yet simple. Please try the lemon juice and powdered sugar on the top. It really adds to the total flavor!
Submitted by BarbT Updated on January 30, 2023
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Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
45 mins
Servings:
6
Yield:
6 popovers
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Ingredients
1/2x
1x
2x
Original recipe (1X) yields 6 servings
3 tablespoons butter, cut into 6 pieces
1 tablespoon white sugar
1 teaspoon ground cinnamon
1 cup whole milk
¼ cup white sugar
3 large eggs, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup fresh blueberries
¼ cup confectioners' sugar, or to taste
1 medium lemon, halved
Directions
Preheat the oven to 375 degrees F (190 degrees C). Place a piece of butter into each cup of a jumbo muffin tin.
Place muffin tin into the preheating oven until butter melts, about 5 minutes. Remove and set aside.
Stir 1 tablespoon sugar and cinnamon together in a small bowl.
Beat milk, 1/4 cup sugar, eggs, and vanilla in a large bowl. Whisk in flour until incorporated. Divide batter among muffin cups. Drop an equal amount of blueberries into each cup, then sprinkle cinnamon-sugar mixture over top.
Bake in the preheated oven for 5 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes.
Remove from the oven and transfer to a wire rack. Dust tops of popovers with confectioners' sugar and squeeze lemon halves over top. Serve warm.
close up view of Blueberry Popovers in orange, purple and green ramekins, next to lemon wedges on a wooden board
Buckwheat Queen
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215 home cooks made it!
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Nutrition Facts (per serving)
258
Calories
10g
Fat
36g
Carbs
7g
Protein
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