It’s yet another fantastic food holiday! I hope you get excited for this one because everyone loves popovers, right? Right! When I heard that Blueberry Popover Day was coming up I got straight to work adding blueberries to my favorite popover recipe. I mean, it just wouldn’t be right to let such a holiday go by without a proper tribute. As you can see, adding blueberries to popovers can deflate the centers a little bit so it is best to toss the berries with a bit of flour to keep them suspended in the batter. We loved the way these were a fun alternative to blueberry muffins or blueberry pancakes, plus they were lighter and fluffier which didn’t feel as heavy in our stomachs. To properly celebrate this holiday I suggest you get started on your own batch straight away!
2 tablespoons unsalted butter, room temperature
4 eggs, room temperature
1 cup all-purpose flour
½ cup heavy cream
1 cup whole milk
½ cup blueberries
1 pinch kosher salt
1 pinch freshly ground black pepper
1. Preheat oven to 400ºF. Spray a 12-cup muffin tin with non-stick spray, or a 6-cup large muffin tin – depending on the size of the popovers you’d like.
2. Melt butter in microwave and allow to cool.
3. Combine eggs, flour, salt and pepper in a stand mixer fitted with the paddle attachment. Mix until all ingredients are blended.
4. Scrape down the sides with a spatula. Then, with the mixer on low, add the cream, milk and melted butter. Mix until everything is smooth and completely incorporated.
5. Distribute batter evenly amongst muffin cups, so each cup is roughly 2/3 full of batter. Drop a few berries into each muffin cup. Bake for 35 minutes, or until popovers are poofy and a light golden brown. Serve hot. Or, if you want to save them for dinner, pierce a tiny hole in the top so that they don’t “fall” while you are waiting to serve them.