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!
Ingredients
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
Directions
Preheat the oven to 375 degrees F (190 degrees C). Place a piece of butter into each cup of a jumbo muffin tin.
Place muffin tin into the preheating oven until butter melts, about 5 minutes. Remove and set aside.
Stir 1 tablespoon sugar and cinnamon together in a small bowl.
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.
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.
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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