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!
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
258 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Put a piece of butter into each of 6 large muffin cups.
Step 3
Put muffin tin in preheated oven until butter melts, about 5 minutes. Set aside.
Step 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.
Step 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.
Ingredients
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon ground cinnamon
¼ cup white sugar
3 eggs, beaten
½ cup fresh blueberries
1 cup whole milk
1 lemon, halved
3 tablespoons butter, cut into 6 equal-sized pieces
