One of my very favorite things is a popover. I only discovered them about 5 years ago, when a friend made them for a birthday party where I was serving a Prime Rib (in this case, they are known as Yorkshire Puddings).
They were totally addictive, and I made them a few times after for breakfasts, but I’d never realized you could make different kinds! So when I found a recipe for Blueberry Popovers on AllRecipes, I was all for it!
The first time I made them, they came out okay, but a bit short and dense. The second time, following the instructions completely, I had trouble getting the flour to blend into the batter, and they took forever to bake, not puffing up very well.
The next time, I used my Vitamix, and that helped everything blend, but they still weren’t baking right. After surveying several other popover recipes, I realized the temperature was way too low — which might be why others in reviews found them dense or eggy — they need a high temp when they go in the oven to rise.
I changed the initial baking temperature to 425F for preheating and baking for 10–15 minutes, and then turned it down to bake at 350F for the next 20-25 minutes, and they were perfect!
I tweaked a few other process problems with the recipe that landed me that perfect Blueberry Popover.
First, in the recipe, they just have you mixing the liquids and then the flour, etc — so no wonder it clumped up. There’s too much liquid to get the flour to blend in well if you do it that way.
So, I took the eggs and the flour first, and I beat the crapola out of them until it was smooth. Then I added the sugar, liquids, etc and beat by hand with a whisk to a foamy, smooth batter.
I also found, as one reviewer did, that when you add butter to the popover cup, the popover tends to stick to the bottom — however, if you melt the butter and add it to the batter, it bakes much nicer.
For the blueberries, I used fresh ones that were frozen last summer right out of the freezer, but I did toss them in a tablespoon of flour to coat before adding them to the popover batter in the cups. This helps the berries to not clump at the bottom of the cup.
Last, sometimes I have done the sugar/cinnamon topping, other times not – I prefer not, overall, because a popover with a crunchy top is a bit odd. Not bad, but not my preference.
Keep the ingredients of the All Recipes recipe the same (I am not including that here, just go from the recipe), but I have changed the process considerably:
- Preheat your oven to 425F
- Take your 1/2 cup of fruit and mix it with a tablespoon of flour, to coat. If there is any loose, leftover flour, discard it and set the coated berries aside.
- Melt the butter in a microwave and set it aside to cool.
- In a medium size bowl whisk the eggs, flour and sugar to a smooth batter. No lumps allowed!
- Add your cooled butter and mix that in thoroughly. Next, whisk in the milk until the batter is very smooth and slightly foamy (you want to really whisk those eggs for a great popover!).
- Pour your batter into your popover or muffin tin cups (my popover pan makes 6 large popovers, YMMV), then sprinkle the floured blueberries on top of each cup.
- Put in the oven and bake for 15 minutes, watching to make sure your popovers are lifting up adequately. As soon as you can see they have popped up and are starting to brown, turn the oven down to 350F for another 20-25 minutes.
- Take out of the oven, cool for 5 minutes, split open on a plate and serve with a sprinkle of lemon zest, butter and syrup. Enjoy!