Blueberry Popovers are an easy and fun breakfast dish to replace your weekend pancakes. This tall, airy, and buttery American version of the Yorkshire Pudding is even better filled with fresh blueberries.
What gives a popover the signature shape is the straight walled popover pan mold. Also, the melted butter and a really hot temperature help them to rise and ‘pop-over’ the top of the pan.
Remember no two popovers are the same, just like snowflakes! I love watching them puff and create different shapes as they bake.
To celebrate National Blueberry Popover day, I partnered with Eagle Brand to incorporate their Sweetened Condensed Milk. This is my favorite ingredient for adding a little sweetness to a dessert without extra sugar. Plus you can keep stock several cans in your pantry for those emergency baking moments!
I know you will love this recipe as much as I do!
Ingredients You Will Need
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!
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 outcome may be altered.
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.
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.
I always bake with large, room temperature eggs. If yours are cold right out of the fridge, simply place them in a bowl of warm water for a couple of minutes.
Pure Vanilla Extract
A little vanilla goes a long way and tastes so good with all pastry, especially the ones with fresh fruit.
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.
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.
Tips for Blueberry Popovers
- Measure your ingredients with a scale.
- Set your eggs and milk out to reach room temperature before making batter.
- For best batter results, use the blender after softly whisking with hand.
- Use a designated Popover Pan. 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 ¾ full in whichever size pan you choose.
- DO NOT open the oven door while baking!
- Let popovers bake until edges are golden brown. A little crispier edge will help prevent them from deflating as much when you remove from the hot oven.
- Once you pull the popovers out, pierce the center or side with a fork to allow steam to escape and prevent any sogginess.
- Do you want a crispier popover? Then, turn off the oven and let them sit in the heat for an additional 5-10 minutes.
How to Store Popovers
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.
*This Recipe is Sponsored by Eagle Brand. All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.
- 1 ½ cups (189 grams) all purpose flour
- ¼ teaspoon kosher salt
- 1 cup (245 grams) whole milk
- ¼ cup (76.5 grams) sweetened condensed milk
- 2 tablespoons unsalted butter melted
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup blueberries fresh or frozen
- 1 tablespoon unsalted butter broken into pieces
- confectioner's sugar for dusting
- Pre-Heat oven to 400F (205 C) and prepare a popover tin by placing a small piece of butter into each mold.
- In a medium bowl, combine all ingredients except blueberries. Hand whisk together enough to lightly incorporate flour.
- 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 ¾ full with the batter. Then, evenly divide the blueberries amongst the molds by gently dropping them on top.
- Place pan bake on the center oven rack and bake for 18 minutes (popovers should have puffed). Then, reduce the heat to 350 F (180 C) 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!