National Cherry Popover Day | Cherry Popovers

It’s National Cherry Popover Day, but I have pictures here of blueberry popovers. Confusing? Yeah, I know.

The thing is, I made cherry popovers for this food holiday months ago when I hosted a bunch for my mom and my in-laws when I also made a frittata, fruit bowl, and more. I then took a picture of the cherry popovers on my phone because I’m dumb and forgot to bring my super camera for a better shot and…you probably see where this is going…I accidentally deleted the photo of my cherry popovers!

This was me:

So I am using my blueberry popovers picture for this recipe because I have already made perfect cherry popovers and I don’t want to have to repeat the dish and because I’m having a perfectly good time relaxing on the couch and typing this blog post. Plus, I don’t have any cherries on hand and just came from a grueling trip to the grocery store.

The only difference between my blueberry popovers ^[4] and the recipe below for cherry popovers is the fruit involved. Everything else remains the same, even the lemon. Enjoy!

Print Recipe ^[5]

Cherry Lemon Popovers

Yield: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

• 1 cup milk
• 2 large eggs
• 1 tbsp + 1 tbsp unsalted butter, both melted and kept separate
• 1 cup all-purpose flour
• 1/4 tsp salt
• Zest from 1 lemon
• Juice from 1 lemon
• 1/2 cup frozen cherries

Directions:

1. Preheat oven to 450*F. In a large bowl, add the milk, eggs, and 1 tbsp melted unsalted butter with a whisk until combined. Add the flour, salt, zest and juice, whisking until slightly frothy.
2. Place the popover tin in the oven for a couple of minutes to warm. After removing from the oven, pour the remaining 1 tbsp of melted unsalted butter evenly among the 6 popover cups. Then fill up each cup halfway with the batter. Top each cup evenly with cherries.
3. Bake popovers for 15 minutes at 450*F and then reduce heat to 350*F and bake another 15 minutes, or until popovers are well browned. **Very important not to open the oven while baking or your popovers will deflate.**
4. Turn popovers onto a rack and slit with a knife to let steam escape. Serve immediately.

 Tomorrow: National Blueberry Popsicle Day