National Blueberry Popover Day | Blueberry Lemon Popovers
This recipe is being revamped, as I’ve heard that some people have had problems with it. Back to the recipe testing. Please stay tuned for updates.
I go back and forth on some of these food holidays. Sometimes I like when the food holiday is so specific, such as today’s with National Blueberry Popover Day, because it eliminates the guessing. I mean, I know what I’m tasked with making now and I just have to think about the small update I want to make to it, if any.
Sometimes, though, I feel by being so specific, I can get stuck. This is particularly true for baked items. So, I simply added lemon to these popovers to change it up slightly.
Conversely, I have a love/hate relationship with those food holidays that aren’t specific at all. For these days, my thinking starts more from scratch and I have a more difficult time conceptualizing a dish (hence why I turn to the interwebs for inspiration, because we are all in this together, right?). But then again, only having the direction of “chocolate” (as you’ll see on October 28th) makes me push myself to come up with a concept and something I can execute. Conceptualization is my biggest challenge.
I think ultimately my feelings on these food holidays just always depends on my mood at the moment. No matter what though, I get more and more excited to be on this personal mission. It does make me push myself and learn new things and get more comfortable with baking. Bring it on, 2014. I’m done being pitiful now.
Anyway, this is my first time making popovers (and the crowd roared!!!) and I have to say how awesome they were. Really, very yummy. I was nervous because popovers just always seemed like a weird science project. Before now, I never thought of the science behind them, but really- you have to follow the path to the popovers. Without these steps, you may be doomed for failure…like my first batch may or may not have been.
As it turns out, popovers are not hard if you pay attention. They are simple, really, and made with love, just like everything should be.
- 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 blueberries
- 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.
- 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 blueberries.
- 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. [b]**Very important not to open the oven while baking or your popovers will deflate.**[/b]
- Turn popovers onto a rack and slit with a knife to let steam escape. Serve immediately.
Tomorrow: National Oatmeal-Nut Waffles Day
I LOOOOOVE Popovers!! We bought a popover pan and I don’t use it near enough. Now I have an excuse to pull it out of my cabinet. This sounds incredible Jen!
I was so surprised by just how easy popovers are. Easier than muffins and they are supposed to look a little imperfect.
Popovers have such an unusual texture- I fell in love the first time I had one!
Ditto, girl!
Wow!! These look awesome!! I can’t wait to make them! As far as the blueberries go, how much do I add and at what point do I add them? It doesn’t look like the recipe mentions this.
Thanks!!!!
Oh wow, thank you so much for pointing that out! I don’t know how I could have missed it. I have updated the recipe. 🙂 I hope you enjoy!
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I was wondering how these keep overnight to serve in the morning? Also is it necessary to have a special popover tin or can I use a cupcake or muffin tin?
Hi, Anna! I would actually recommend these are made fresh. As time goes on, the popovers will lose their “puff” which makes them so wonderful in the first place. Instead, if you want to cut down on morning prep time, I would prepare the batter the night before so all you have to do is then spoon it into the tin and bake. Also, you don’t have to have a popover tin, although they work best because they are so deep so you get a proper height on your popover. This batter is made for a popover tin, but you… Read more »
I love making popovers and your recipe was well written but I felt it needed a little sugar either in the batter or after cooking so I used powered sugar for a light dusting after they came out of the oven.
Thanks for the feedback, Penny! Perhaps it’s time to remake it!
Why is there no sugar in this recipe? Wasted my morning making these tasteless things
So sorry that the recipe didn’t work out for you, Ashley. I’ll have to test a new batch with added sugar and post that modification once I’ve fine-tuned it. I found, as did the people who had the popovers I made, that the blueberries sweetened them up enough for us. You can always add powdered sugar over the tops, which is a quick way to get some sweetness in there. I never like to hear that a recipe didn’t work out for someone. Hope you have a great rest of your day.
Would suggest a sweet flavored butter. I make honey, vanilla flavored butter.
I am excited to try these. I do not have a popover tin. Do you think a traditional muffin tin would work?
Honestly, I can’t say because I haven’t tried them in a muffin tin. I’d be afraid the batter would spill over, but I looked it up and some people use muffin tins without issue!
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