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Blueberry Popovers

Blueberry Popovers

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
BarbT

BarbT

A special popover recipe to serve at your next brunch. Eggy and rich but not too sweet and quite impressive, but simple. Please try the lemon juice and powdered sugar on the top. It really adds to the total flavor!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Put a piece of butter into each of 6 large muffin cups.
  3. Put muffin tin in preheated oven until butter melts, about 5 minutes. Set aside.
  4. Beat milk, eggs, 1/4 cup sugar, and vanilla together in a large bowl. Whisk flour into the milk mixture until you have a batter. Divide batter between muffin cups. Drop even amounts of blueberries into each batter portion. Stir 1 tablespoon sugar and cinnamon together in a small bowl; sprinkle evenly over the batter portions.
  5. Bake in preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes. Dust tops of popovers with confectioners' sugar. Squeeze lemon juice over popovers. Serve warm.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

lutzflcat
10

lutzflcat

7/1/2014

I've never had a popover with fruit in it before, and these were a bit heavier in texture than I expected. They fell almost immediately after taking out of the oven, and maybe that's what they're supposed to do, just don't know. They rose VERY high in the oven, and I almost wondered if this should have been 8 popovers instead of 6. The muffin cups were filled right up to the top of the pan. They are not the prettiest popovers I've ever had, they're definitely eggy, but they are tasty and very easy to make.

Emily Cartlidge
3

Emily Cartlidge

8/15/2014

I'm 13 and this was very fun to make i made for my brother and i and we put maple syrup with it and didn't put lemon on it though. this was so easy to make! but I'm thinking next time instead for sprinkling the cinnamon and the sugar, I'm going to mix it in the batter so that i can get more of an cinnamony taste. defiantly going to make this agian!

eat88
3

eat88

8/9/2014

After reading previous tips, this recipe actually serves 12 so I divided the butter into fourth's (cause I just couldn't make myself put in that much butter) and put one in each cup and only filled each tin 1/2 way. I did not think it was too eggy. Thought it was very similar to a mini version of German Oven Pancake. I opted not to do the cinnamon sugar topping but will try next time. I also, by accident, baked it at 375 the whole time which I think helped it not be as runny as others had mentioned. Turned out beautifully and tasted yummy! I'm keeping it in my recipe file. :)

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