Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Easy Recipe to Make The Best Blueberry Popovers
Puffy 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.
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.
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.
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Other Sweet Breakfast recipes you might like:
Braided Brioche Buns with Chocolate
Extra-Moist Banana Bread with Greek Yogurt, Chocolate Chips and Walnuts
Cruffins
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
Easy Recipe to Make The Best Blueberry Popovers
Puffy and airy popovers exploding with sunkissed sweet blueberries, served warm with whipped cream
Servings:
6
Prep Time
5 min
Cook Time
35 min
Resting Time
Total Time
40 min
Ingredients
- 2 tablespoons (30 g) unsalted butter
- 1 1/2 cups (180 g) all-purpose flour
- 2 tablespoons maple syrup
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups (300 ml) milk
- about 1/2 cup blueberries
- powdered sugar, for serving
- whipped cream, for serving
Instructions
- Preheat the oven to 450 F (230 C). Place 1 teaspoon of butter (5 gr) in each popover cup (make 6). If using a regular muffin pan, just add 1/2 teaspoon in each (make 12). Place the pan in the oven for 3 minutes to melt the butter and heat the pan.
- In your blender, add the flour, maple syrup, eggs, vanilla extract, salt, and milk. Blend well for 1 or 2 minutes. You can also place the ingredients in a large bowl and whisk until light and frothy.
- Brush the melted butter all over the inside of the popover cups. Pour the batter to fill each cup to about 3/4 of the way. Place about 8 to 10 blueberries in each popover cup.
- Bake at 450F (230C) for 15 minutes. Without opening the oven door, lower to 350F (180C) and bake for about 15 more minutes or until puffed and golden brown on top. For regular muffin size: bake 15 to 18 minutes at 450F.
- Sprinkle with powdered sugar and serve warm with whipped cream.
