- prep 20 min cook 30 min
- serves 8
Similar to Yorkshire puddings, popovers are a much-loved American classic, and the slightly sweet version here is perfect for breakfast or brunch. Plenty of juicy blueberries are folded into the batter, and then it is baked in deep muffin tins. The popovers are served with a fresh berry salad to add extra vitamin C.
- 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
- 1 cup raspberries
- 2 teaspoons sugar
- 1 cup thickly sliced strawberries
- 1 cup blueberries
- Calories: 131
- Fat: 2 g
- Saturated Fat: 1 g
- Cholesterol: 56 mg
- Sodium: 38 mg
- Carbs: 23 g
- Protein: 5 g
- Fiber: 3 g
How to make it 50 minutes
Nutritional Information(per serving)
Use frozen blueberries, thawed and well drained, if fresh are not available. You can use thawed frozen raspberries and blueberries for the berry salad as well.
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