A special blueberry popover recipe to serve at your next brunch. Eggy and rich, yet not too sweet; quite impressive, yet simple. Please try the lemon juice and powdered sugar on the top. It really adds to the total flavor!
Ingredients
- butter, cut into 6 pieces: 3 Tbsp
- white sugar: 1 Tbsp
- ground cinnamon: 1 tsp
- whole milk: 1 cup
- white sugar: 0.25 cup
- eggs: 3 piece (beaten)
- vanilla extract: 1 tsp
- all-purpose flour: 1 cup
- blueberries: 0.5 cup (fresh)
- confectioners' sugar: 0.25 cup (to taste)
- medium lemon: 1 piece (halved)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Place a piece of butter into each cup of a jumbo muffin tin.
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Place muffin tin into the preheating oven until butter melts, about 5 minutes. Remove and set aside.
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Stir 1 tablespoon sugar and cinnamon together in a small bowl.
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Beat milk, 1/4 cup sugar, eggs, and vanilla in a large bowl. Whisk in flour until incorporated. Divide batter among muffin cups. Drop an equal amount of blueberries into each cup, then sprinkle cinnamon-sugar mixture over top.
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Bake in the preheated oven for 5 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes.
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Remove from the oven and transfer to a wire rack. Dust tops of popovers with confectioners' sugar and squeeze lemon halves over top. Serve warm. Buckwheat Queen
