While perusing the Internet for recipes to feature in my “Tasty Tuesdays” posts, I came across a recipe that mixes popovers AND blueberries, a fruit I’ve recently discovered, so I thought I’d follow up last week’s post (for popovers) with a recipe that features blueberries:
Cinnamon Sugar Blueberry Popovers
Here goes…
Cinnamon Sugar Blueberry Popovers
(from: jessiedaye.com)
Ingredients
- 4 large eggs (room temperature before cracking)
- 1 1/2 cups whole milk (lukewarm — about 120 degrees F)
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (spooned and leveled — ONLY all-purpose flour since you need the gluten)
- 3 Tablespoons melted unsalted butter (slightly cooled PLUS more butter for ban and brushing)
- 1/2 cup fresh blueberries (cleaned and completely dry — DO NOT use frozen blueberries)
Cinnamon Sugar Mixture
- 1/2 cup granulated sugar
- 2 Tablespoons ground cinnamon
Directions
- Blend eggs, milk, salt, and vanilla in a blender until nice and bubbly. Add flour and melted butter, blend for another minute then add blueberries and stir. Let batter rest while your oven preheats to 450 degrees F.
- Once your oven is preheated, cube 2 Tablespoons of cold butter into the bottom of your popover pan slots and place in the oven to warm up for abut 4 minutes. Remove and carefully spray with nonstick spray. ** Depending on your pan, this recipe will make 6 giant popovers or about 10 regular-sized popovers.
- Pour the batter into the popover slots slightly over 3/4 full. ** If you have any empty slots that still contain butter, use a paper towel to wipe them out, so they do not burn in the oven.
- Bake at 450 degrees F for 20 minutes, then reduce the heat to 350 degrees F and bake another 10 minutes. DO NOT OPEN THE OVEN at any point or they will deflate.
- Remove from the oven and pierce the top with a paring knife to release steam. Brush with more melted butter and sprinkle with cinnamon sugar mixture. Enjoy immediately.
So, there you have it: a recipe that combines my love of popovers (or Yorkshire Pudding, as I grew up calling it) AND blueberries (what may be my new favorite fruit). I can’t wait to give this recipe a try since I’ve got not one, but TWO packages of the beautiful blue fruit waiting for the perfect recipe, and I think I’ve found it.
Hope you’ll join me in giving this recipe a try. If you do, please leave a comment below to let me know how YOUR Cinnamon Sugar Blueberry Popovers turned out for you.
Bon Appétit!