Easy Blueberry Popovers Recipe

I’ve never had a popover before, nor do I have a proper “popover pan,” but those aren’t good reasons to never try my hand at making them! I wanted to know what all the fuss was about, so I did some research using my favorite chefs and food blogs and settled on the unbeatable Julia Child for my base recipe. Always having to make a baked good my own, I decided to sweeten the recipe and add blueberries for fresh blueberry popovers worthy of tea time.

At first, the recipes and tips seemed overwhelming. I thought popovers were complicated, but they really aren’t. It’s a simple egg batter with no leavening that is cooked very hot to create steam. This steam forces the batter to rise, making a crispy shell and an airy, custardy center. Blueberry popovers make the perfect breakfast treat along with some tea, or maybe as a side to a sweet salad to sop up the dressing.
Popovers are very forgiving. Not only do I not own a popover pan, but I don’t even own a metal muffin tin (gasp!). I forgot I had purged most of my metal pans that had rusted and replaced everything with flexible silicone during a kitchen spring cleaning. I pushed on, and you know what? It worked just fine.

How to Make Blueberry Popovers

Traditional popovers are just five ingredients: eggs, butter, salt, milk and flour. I added in some sugar and blueberries and topped them with cinnamon sugar. They really are quite simple.
Start by preheating your oven to 450 degrees and setting the rack on the lowest setting. Next, grease your muffin tray or popover pan with butter or oil and place the pan in the oven to pre-heat. If, like me, you are using silicone, place the muffin pan on a metal tray for stability.
The most important rule is to have all of your ingredients at room temperature. If you decided that you need to bake impulsively, you can warm the eggs in a bowl of very warm water for ten minutes, microwave the milk for 30 seconds, and microwave the butter at 20 second intervals until melted.
Mix the eggs, milk, butter, sugar, and salt together. Then whisk in the flour all at once until the batter is as thick as heavy cream with very few lumps. You can also use a stand mixer or blender. You want the batter to have some air in it, so whip it until it is foamy.

Carefully take your pan out of the preheated oven. We are going to add the room temperature batter into the hot pan to kick-start the steaming process. I mixed my batter in a large liquid measuring cup for ease of pouring, but you could also use a dry measuring cup or ladle to distribute the batter into every other muffin cup or each popover tin. You want to fill each space slightly more than halfway, which makes a very satisfying sizzling sound.
Moving quickly, sprinkle a few blueberries into each cup and top liberally with cinnamon sugar. Place the tray back in the oven and set a timer for twenty five minutes. You have to be patient with popovers, so no peeking! Opening the oven door lets out too much heat and could interrupt the steaming process, leading to less of a pop.
After 25 minutes, lower the oven temperature to 325. Most recipes called for another twenty minutes in the oven, but my blueberry popovers were done in ten. You know they are done when the tops are a deep golden brown and tapping on them creates a hollow sound. Blueberry popovers are best eaten fresh from the oven, as they deflate and soften as they cool.

Blueberry Popovers and Tea

The rich blueberries in the popovers beg for a cup of blueberry tea, and our Huckleberry Happiness blend hits the spot. This blend of blueberries, elderberries, aronia berries, black currants, hibiscus, cornflowers, and black tea is smooth, juicy, and delicious both hot and iced. Brew up a pot or keep some cold brewed in the fridge, and in less than an hour you can be settling in to a cup of tea and some hot blueberry popovers with butter and jam.