We did!! These were awesome. Robin made these this morning and I do like blueberries. I did not know it was National Blueberry Pop-Over Day. What a surprise when Robin made these. I have the recipe that she used below. It is not hard, but it is precise. Enjoy these photos and the recipe. Cheers! But first, here is some interesting information about National Blueberry Pop-Over Day:
March 10 is National Blueberry Popover Day
Five things you should know about Blueberry Popovers
1) Native Americans once called blueberries “star berries,” because the five points of blueberry blossoms make a star shape.
2) They held blueberries in high esteem, believing that the “Great Spirit” created the berries to feed their hungry children during famine.
3) Blueberry juice had medicinal value for Native Americans as well and was used to treat persistent coughs and other illnesses.
4) American poet, Robert Frost, loved blueberries so he wrote a poem about them.
5) Blueberries are one of the only natural foods that are truly blue in color. [foodimentary.com]
1¼ c All-Purpose Flour
¼ t Salt
3 eggs, room temperature
1¼ c Milk
1 T Butter, melted
2 T Butter, cut into pieces
1 c fresh or frozen Blueberry (if using frozen do not thaw)
Confectioners’ Sugar for garnish
Pre-heat oven to 400 degrees F.
Grease a popover pan and heat in the oven for 2 minutes. While pan is heating combine flour, salt, eggs, milk and melted butter in a blender – mix for 1-2 minutes, or until mixture is the consistency of heavy cream.**
Remove pan from oven and place a piece of butter in each cup – return to oven until butter is melted and bubbling, about 2 minutes. Fill each cup with batter and sprinkle with blueberries.
Bake for 20 minutes. Reduce temperature to 300 degrees and bake for an additional 20 minutes.
Remove from oven, dust with confectioner’s sugar and serve immediately.
People are intimidated by popovers – they are sort of like the soufflé of the bread world. You want a nice, tall “rise” and a hollow, yet cooked-through, interior. The truth is, popovers couldn’t be easier to make, as long as you follow a few simple rules:
Buy a popover pan. Popover pans are different from muffin tins. The cups are taller, for one, and they are separated from one another to allow for even heat circulation. This is critical for achieving a light, airy result. Can you use a muffin tin? Sure. But you won’t get popovers. You’ll get muffins.
Pre-heat the pan. Even if your recipe doesn’t call for it, do it anyway – for about 2 minutes. A hot pan is essential for that quick rise when the batter goes into the oven.
Your recipe should instruct you to melt a little butter in each cup just before adding the batter. Do NOT skip this step. As the butter heats up it pushes steam through the batter, creating the height that is the hallmark of a perfect popover.
You can make the batter the night before and keep it in the fridge. Just be sure to bring it to room temperature prior to baking.
Serve these babies immediately! Nothing is sadder than a “deflated” popover. Time it to serve them fresh out of the oven. Trust me, it’s worth it.