Blueberry Popovers
This yummy treat will give you a healthy start to the day.
prep 20 min cook 30 min

  • Cooking spray
  • 1 cup plain flour
  • Pinch of salt
  • 1 teaspoon sugar
  • 2 eggs
  • 1 cup 1% milk
  • 1/2 cup blueberries
  • 1 tablespoon confectioners’ sugar

  • Salad
  • 1 cup raspberries
  • 2 teaspoons sugar
  • 1 cup thickly sliced strawberries
  • 1 cup blueberries

How to make it 50 minutes

  • 1

Preheat the oven to 425° F. Coat an 8-cup muffin pan or popover pan with cooking spray.

  • 2

To make the popovers, sift the flour, salt, and sugar into a mixing bowl and make a well in the center. Break the eggs into the well, add the milk, and beat together with a fork. Using a wire whisk, gradually work the flour into the liquid to make a smooth batter.

  • 3

Divide the batter evenly among the prepared muffin cups. They should be about 2/3 full. With a spoon, drop a few blueberries into the batter in each cup, dividing them equally.

  • 4

Bake in the middle of the oven until the popovers are golden brown, well risen, and crisp around the edges, about 25 to 30 minutes.

  • 5

Meanwhile, make the berry salad. Puree 1/2 cup of the raspberries in a blender. Strain the raspberries in a sieve to remove the seeds. Add 2 teaspoons sugar. Add the rest of the raspberries to the bowl, together with the strawberries and blueberries. Drizzle the raspberry sauce over the fruit.

  • 6

Using a knife, unmold the popovers and dust with confectioners’ sugar. Serve hot, with the berry salad.
Nutritional Information(per serving)

  • Calories: 131

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