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.
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!
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.
- Best eaten immediately while warm and sprinkled with powdered sugar.
- 1 ½ Cups (187.5 grams) All Purpose Flour
- ¼ tsp Kosher Salt
- 1 Cup (245 grams) Whole Milk
- ¼ Cup (76.5 grams) Sweetened Condensed Milk
- 2 Tbsp Unsalted Butter melted
- 4 Eggs
- 1 tsp Vanilla Extract
- 1 Cup Blueberries fresh or frozen
- 1 Tbsp Unsalted Butter broken into pieces
- Powdered Sugar for dusting
- Pre-Heat oven to 400F and prepare popover tin by placing a small piece of butter into each mold.
- In a medium bowl combine all ingredients except blueberries. Hand whisk enough to lighlty incorporate flour.
- Transfer batter to a blender and mix until smooth.
- Once oven is hot place popover pan with pieces of butter onto middle rack. Let butter melt and pan heat for 2 minutes. Remove from oven.
- Fill mold cups ¾ full with batter. Evenly divide blueberries amongst the molds by gently dropping on top of batter.
- Bake for 18 minutes (popovers should have puffed), then reduce heat to 350 F and bake an additional 18-20 minutes until nicely golden brown on edges.
- Remove pan from oven.
- Gently lift popovers from mold and serve with a dusting of powdered sugar.