Blueberry Popovers

These popovers are really good. Like, REALLY good. I know that because of how they tasted, but also because of my reaction: I started talking to myself about how delicious they were.

I’ve been craving blueberry pancakes and was about to make some this morning. Then, I saw a recipe for blueberry popovers. I’ve never made them but they have all my favorite things: eggs, sugar and fruit. They also seemed relatively easy to make, which is good; I don’t always have the patience to sit around and wait for things to bake when I’m hungry on Sunday morning.screen-shot-2017-01-22-at-11-29-53-am
A word to the wise: You’ll want to give these popovers lots of oven space while they’re baking. If there’s a rack above the middle one, make sure that it’s high enough so the popovers can, well, pop. I had to do a little emergency shifting during the baking process.

When they come out of the oven, they’ll look like mini blueberry popover leaning towers of Pisa. After they cool, they shrink a little bit and then you can sprinkle them with powdered sugar and squeeze lemon on top. I also added maple syrup because sugar, eggs and blueberries belong with maple syrup, imho.
In other news, I couldn’t make it to a Women’s March yesterday but I’m proud to say that I had a lot of friends and family there. I’m going to spend the next four years advocating for democracy. Here’s a way to get involved. And here’s a song to get you going.

Blueberry Popovers (slightly adapted from here)


3 tablespoons butter, cut into 6 equal-sized pieces
1 cup whole milk
3 eggs, beaten
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup fresh blueberries
1 tablespoon white sugar
1 teaspoon ground cinnamon
1/4 cup confectioners’ sugar, or to taste
1 lemon, halved
maple syrup, for serving


Preheat the oven to 375 degrees F. Put a piece of butter into each of 6 large muffin cups.
Put muffin tin in preheated oven until butter melts, about 5 minutes. Set aside.

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.

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 with maple syrup. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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