This post contains affiliate links. Please see our disclosure policy.
Whip up these tall, airy Blueberry Popovers with fresh blueberries for an easy breakfast treat using your blender to make the batter. This delicious and fun American version of the Yorkshire Pudding is even better filled with fresh blueberries.
These were delicious! The recipe is straightforward and easy to follow- love!
Key Ingredients & Test Notes
- All Purpose Flour: Popovers need a a good protein structure in order to hold their shape, not too light and not too heavy. For this recipe, good old all purpose flour does the trick!
- Whole Milk: I prefer to use whole milk instead of skim here for better flavor and richness. You can substitute for almond milk if you prefer, but the final taste may be different.
- Sweetened Condensed Milk: The perfect amount of sweetness for these popovers comes from the sweetened condensed milk. Again, no need for added sugar in this recipe.
- Large Eggs: Eggs are essential for creating a perfect popover. The protein in the eggs allows the batter to expand and hold onto the steam. They also thicken as they bake to create the crusty outer wall of the popover.
- Pure Vanilla Extract: A little vanilla goes a long way and tastes so good with all pastry, especially the ones with fresh fruit.
- Blueberries: I prefer fresh blueberries, but feel free to use frozen. Allow the frozen berries to come to room temperature on a paper towel lined plate. The towels will absorb any excess moisture from the berries as they thaw.
Popover Pan
What gives a popover the signature shape is the straight walled popover pan and steam escaping from the batter. The melted butter and a really hot oven temperature also contribute to the rise and ‘pop-over’ the top of the pan.
A popover pan looks somewhat like a tall skinny muffin pan. It’s shape allows steam to build into the cavity, permeating the thin liquid batter and causing your popovers to rise. My favorite popover pan has handles for easy removal in and out of the oven.
Can You Bake Popovers in a Muffin Pan?
Yes, of course you can! Just evenly divide the batter amongst the muffin cups. They won’t rise as high as they would in a popover pan, but the end result is just as delicious.
Jenn’s Tips
- Mix the Batter with a Blender: For a smooth popover batter, gently whisk the room temperature ingredients together with a hand whisk followed by pouring into a blender for a final thorough mix.
- Use a Popover Pan: A designated Popover Pan will ensure your popovers will rise in the oven properly to be light and fluffy. But, if you don’t have one a muffin pan will due as a substitute. This recipe works for 6 large popovers or 12 small popovers. Just make sure to fill the tin wells 3/4 full in whichever size pan you choose.
- DO NOT open the oven door while baking! Let popovers bake until edges are golden brown. Upon removing the popovers from the pan, pierce the center or side with a fork to allow steam to escape preventing any sogginess.
- Crispier Popovers Need a Little More Time: For a crispier popover, turn off the oven and let them sit in the heat for an additional 5-10 minutes.
Leftovers & Storage
Blueberry popovers are best eaten immediately while warm and sprinkled with powdered sugar. Since they are a delicate and airy pastry, they are likely to become soggy after too long. I suggest making a batch with friends and treating yourself to a tasty breakfast.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Blueberry Popovers
Equipment
Ingredients
Popovers
- 189 grams (1.5 cups) all purpose flour
- 1/4 teaspoon kosher salt
- 240 grams (1 cup) whole milk
- 78 grams (¼ cup) sweetened condensed milk
- 2 tablespoons unsalted butter, melted
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 150-170 grams (1 cup) blueberries, fresh or frozen
Additional
- 1 tablespoon unsalted butter, broken into pieces
- confectioner's sugar, for dusting
Instructions
Blueberry Popovers
- Pre-Heat oven to 400℉ / 200℃ / 180℃ Fan (convection). Prepare a popover tin by placing a small piece of butter into each mold.1 tablespoon unsalted butter
- In a medium bowl, combine all ingredients except blueberries. Hand whisk together enough to lightly incorporate flour.189 grams all purpose flour, 1/4 teaspoon kosher salt, 240 grams whole milk, 78 grams sweetened condensed milk, 4 large eggs, 1 teaspoon pure vanilla extract, 2 tablespoons unsalted butter
- Transfer batter to a blender and then mix until smooth.
- Once oven is has preheated, place the popover pan with the pieces of butter onto the middle rack. Let the butter melt and pan heat for 2 minutes. Carefully remove from the oven.
- Fill the cups 3/4 full with the batter. Then, evenly divide the blueberries amongst the molds by gently dropping them on top.150-170 grams blueberries
- Place pan bake on the center oven rack and bake for 18 minutes (popovers should have puffed). Then, reduce the heat to 350℉ / 180℃ / 160℃ Fan (convection) and bake an additional 18-20 minutes until the popovers are risen, puffed and nicely golden brown on the edges.
- Carefully remove the pan from the oven.
- Gently lift popovers from their mold and place on a serving dish. Pierce the center with a fork to release some steam and prevent sogginess. Add a light dusting of confectioner sugar on top and enjoy immediately!confectioner's sugar
After the butter melts, do you spread it around the mold, or just leave it and add the batter? Thank you!
Just pure deliciousness!
Is the baking time the same for a small popover pan?
I do not have a blender but I do have a food processor, would that work?
Yes, anything to mix the liquids will work fine.
These were delicious! The recipe is straight forward and easy to follow- love! (And your photo is STUNNING!)
Thank you so much Molly!!! I’m so glad you enjoyed it 🙂
Can I use a muffin Tinbergen if I don’t have popover tins? Would it puff up & look the same? Thanks
Yes you can use a muffin tin. Though they may not puff up the same, since the popover tin is designed to help them rise tall.