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Blueberry Popovers

A special blueberry popover recipe to serve at your next brunch. Eggy and rich, yet not too sweet; quite impressive, yet simple. Please try the lemon juice and powdered sugar on the top. It really adds to the total flavor!


  • 3 tablespoons butter, cut into 6 pieces

  • 1 tablespoon white sugar

  • 1 teaspoon ground cinnamon

  • 1 cup whole milk

  • ¼ cup white sugar

  • 3 large eggs, beaten

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • ½ cup fresh blueberries

  • ¼ cup confectioners' sugar, or to taste

  • 1 medium lemon, halved


  1.  Preheat the oven to 375 degrees F (190 degrees C). Place a piece of butter into each cup of a jumbo muffin tin.

  2.  Place muffin tin into the preheating oven until butter melts, about 5 minutes. Remove and set aside.

  3.  Stir 1 tablespoon sugar and cinnamon together in a small bowl.

  4. Beat milk, 1/4 cup sugar, eggs, and vanilla in a large bowl. Whisk in flour until incorporated. Divide batter among muffin cups. Drop an equal amount of blueberries into each cup, then sprinkle cinnamon-sugar mixture over top.

  5. Bake in the preheated oven for 5 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes.

  6. Remove from the oven and transfer to a wire rack. Dust tops of popovers with confectioners' sugar and squeeze lemon halves over top. Serve warm.

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