Saturday, April 6, 2024

Easy Recipe to Make The Best Blueberry Popvers

Puffy, tall and airy popovers exploding with sunkissed sweet blueberries, served warm with whipped cream

After the success of my churro popovers recipe, here is a new version of mouthwatering popovers filled with fresh blueberries—which I know you'll love just as much!

If you're not familiar with popovers, they are similar to a Yorkshire Pudding, light and airy, soft and buttery, hollow on the inside, made with a thin egg and milk batter. 
These blueberry popovers are a delicious and easy breakfast or brunch dish to replace your weekend pancakes.

What gives popovers their signature shape is the straight-walled special popover mold, which allows them to rise when in the oven. Also, the melted butter and a really hot temperature help the process, too, and ‘pop over’ the top of the pan. 
 Take a look at these babies when still hot from the oven.

Popovers are quick and easy to make and only require very few ingredients that you likely already have in your pantry (flour, eggs, milk, butter, salt).

To make these popovers, all you have to do is mix the ingredients together in a blender (or in a bowl with a whisk or hand mixer) until light, frothy, and lump-free. Heat the pan with the butter and bake in the popover pan to create the perfect "pop" and hollow center, just waiting to be filled with your favorite toppings.

Here are a few things to consider when making popovers:

  • Place a teaspoon of butter in each popover cup, and place it the preheated oven for a few minutes to melt the butter and heat up the pan, before you add the batter. 
  • Make sure to brush thoroughly the butter all over the cup so the popovers won't stick and can be easily removed once baked.
  • Fill the pan 3/4 of the way, and place a baking sheet under the popover pan if you like, to catch any spills. 
  • Bake in the lower third of the oven to give enough room on the top for the popovers to rise. DO NOT open the oven door while baking!

Popover Pan:

A popover pan looks somewhat like a skinny and tall muffin mold. THe particular shape is made so that thin liquid battter rise and pop-over when baking.

This is the pan I purchased on Amazon, and love!

Can Popovers be baked in a muffin pan?

Yes, of course!If you don't have a popover pan, you can also use a regular muffin pan to make these. The shape won't be the same of course, but you will still have the same mouthwatering flavor and texture.
Please note: regular muffin pan holds about half of the batter as this popover pan (filled to about 3/4 full).
My recipe yields 6 popovers OR 12 muffin-size ones. But remember, if using a muffin pan, baking time will be shorter.

How to Store Popovers:

Poppovers tend to deflate a little after baking so they are best served immediately, right out of the oven. You can prepare the batter in advance if you wish, and bake the popovers rifght before serving.

If you have leftovers, you can store popovers for to 1 to 2 days in an airtight container.

You can also freeze any leftover baked popovers (if any!!) for up to 3 months Just store them in a freezer bag. To reheat, place the popovers straight from the freezer into a 350°F oven and bake for 6 to 8 minutes or until warm and crispy.

My NEW Cookbook

Other Sweet Breakfast recipes you might like:

Raspberry and Cream Pastries
Churro Popovers
Braided Brioche Buns with Chocolate
Extra-Moist Banana Bread with Greek Yogurt, Chocolate Chips and Walnuts
Banana Nut Muffins
Soft Blueberry-Almond Cake
Chocolate-Almond Pull-Apart Bread
Easy-to-Make Dutch Baby Pancake with Berries
Italian Lemon Plumcake (Pound Cake)
Vanilla and Chocolate Marble Loaf Cake
Almond-Poppy Seeds Muffins

VIDEO RECIPE: Blueberry Popovers

PRINTABLE RECIPE CARD: How to make Blueberry Popovers

No comments:

Post a Comment