Whip up tall, airy Blueberry Popovers using fresh blueberries and a blender for the batter. This American take on Yorkshire pudding is light, crisp at the edges and even better studded with juicy blueberries for an easy breakfast or brunch treat.
These were delicious! The recipe is straightforward and easy to follow- love!
– Molly
Key Ingredients & Notes
- All-Purpose Flour: Provides the right protein structure so popovers rise and hold their shape. All-purpose flour works well for a balance of tenderness and strength.
- Whole Milk: Gives richer flavor and a better mouthfeel than skim. You can use a milk alternative, but the texture and flavor may change.
- Sweetened Condensed Milk: Adds the perfect touch of sweetness so no extra sugar is needed.
- Large Eggs: Eggs create structure and steam, helping the batter expand and form the classic hollow interior and crisp outer walls.
- Pure Vanilla Extract: Enhances the pastry flavor and pairs beautifully with fresh fruit.
- Blueberries: Fresh are preferred for texture, but frozen berries work if thawed and patted dry to remove excess moisture.
Popover Pan
Popover rise depends on a straight-sided pan and the steam generated inside the batter. Hot oven temperature and melted butter in each cup help produce the dramatic puff and crisp exterior.
A popover pan resembles a tall, narrow muffin tin and helps steam concentrate up the sides for a strong rise. If you don’t have one, a standard muffin pan will work—your popovers may not get quite as tall but will still be tasty.
Can You Bake Popovers in a Muffin Pan?
Yes. Divide the batter evenly among the cups and fill about 3/4 full. They will be slightly shorter than in a popover pan but still light and delicious.
Jenn’s Tips
- Blend the Batter: Whisk the room-temperature ingredients briefly, then finish in a blender for a completely smooth batter free of lumps.
- Use a Popover Pan if You Have One: A dedicated pan helps achieve taller, fluffier popovers. This recipe yields six large or twelve small popovers—fill wells about 3/4 full.
- Do Not Open the Oven Door: Avoid checking during the initial bake so the popovers can set and rise. After baking, pierce each popover to release steam and prevent sogginess.
- For Extra Crispness: Turn off the oven and leave the popovers in the residual heat for 5–10 minutes to dry them out a bit more.
Leftovers & Storage
Popovers are best enjoyed fresh and warm, dusted with confectioner’s sugar. Because they are delicate and airy, they lose crispness over time. Serve them the day you bake them for the best texture. If you must store leftovers, keep them loosely covered at room temperature and re-crisp in a hot oven for a few minutes before serving.
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Blueberry Popovers
Equipment
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popover pan (or muffin tin)
Ingredients
Popovers
- 189 grams (1.5 cups) all purpose flour
- 1/4 teaspoon kosher salt
- 240 grams (1 cup) whole milk
- 78 grams (1/4 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 (for the pan)
- Confectioner’s sugar for dusting
Instructions
Blueberry Popovers
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Preheat the oven to 400°F (200°C). Place a small piece of butter into each mold of the popover pan and set the pan aside.
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In a medium bowl combine all ingredients except the blueberries. Whisk just until the flour is lightly incorporated.
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Transfer the mixture to a blender and blend until smooth.
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When the oven is fully heated, place the butter-lined popover pan on the middle rack for about 2 minutes to melt the butter and heat the pan. Remove carefully from the oven.
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Fill each cup three-quarters full with batter. Divide the blueberries evenly by gently dropping them on top of the batter in each cup.
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Bake on the center rack at 400°F for 18 minutes until the popovers have puffed. Lower the oven to 350°F (180°C) — or 160°C fan — and bake another 18–20 minutes until golden and set.
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Remove the pan from the oven carefully. Lift the popovers out and transfer to a serving dish.
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Pierce the center of each popover with a fork to release steam and avoid sogginess. Dust with confectioner’s sugar and serve immediately.