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!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 258 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• ¼ cup white sugar
• ½ cup fresh blueberries
• 1 cup whole milk
• 3 large eggs, beaten
• 1 medium lemon, halved
• 3 tablespoons butter, cut into 6 pieces
• ¼ cup confectioners' sugar, or to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Place a piece of butter into each cup of a jumbo muffin tin.

Step 2

Place muffin tin into the preheating oven until butter melts, about 5 minutes. Remove and set aside.

Step 3

Stir 1 tablespoon sugar and cinnamon together in a small bowl.

Step 4

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.

Step 5

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.

Step 6

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.