Description
A special popover recipe to serve at your next brunch. Eggy and rich but not too sweet and quite impressive, but simple. Please try the lemon juice and powdered sugar on the top. It really adds to the total flavor!
Ingredients
- 3 tablespoons butter, cut into 6 equal-sized pieces
- 1 cup whole milk
- 3 eggs, beaten
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup fresh blueberries
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
- ¼ cup confectioners’ sugar, or to taste
- 1 lemon, halved
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Place a piece of butter into each cup of a jumbo muffin tin.
- Place muffin tin into the preheating oven until butter melts
- about 5 minutes. Remove and set aside.
- Stir 1 tablespoon sugar and cinnamon together in a small bowl.
- 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.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6