National Blueberry Popover Day | Blueberry Lemon Popovers

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.

Blueberry Lemon Popovers via TheFoodiePatootie.com | #blueberry #breakfast #baking #foodholidays #recipeI 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.

Blueberry Lemon Popovers via TheFoodiePatootie.com | #blueberry #breakfast #baking #foodholidays #recipeAs it turns out, popovers are not hard if you pay attention. They are simple, really, and made with love, just like everything should be.

 

National Blueberry Popover Day | Blueberry Lemon Popovers
 
Recipe Type: Breakfast
Author: The Foodie Patootie
Prep time:
Cook time:
Total time:
Serves: 6 popovers
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 blueberries
Instructions
  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 blueberries.
  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. [b]**Very important not to open the oven while baking or your popovers will deflate.**[/b]
  4. Turn popovers onto a rack and slit with a knife to let steam escape. Serve immediately.
 

Tomorrow: National Oatmeal-Nut Waffles Day

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Megan
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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!

Sarah
Guest

Popovers have such an unusual texture- I fell in love the first time I had one!

Randi
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Randi

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!!!!

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Anna
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Anna

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?

Penny Rice
Guest
Penny Rice

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.

Ashley McMurry
Guest
Ashley McMurry

Why is there no sugar in this recipe? Wasted my morning making these tasteless things

Connie
Guest
Connie

Would suggest a sweet flavored butter.  I make honey, vanilla flavored butter.

Jenny Bloom
Guest
Jenny Bloom

I am excited to try these. I do not have a popover tin. Do you think a traditional muffin tin would work?

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