- 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
How to make it 50 minutes
Preheat the oven to 425° F. Coat an 8-cup muffin pan or popover pan with cooking spray.
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.
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.
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.
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.
Using a knife, unmold the popovers and dust with confectioners’ sugar. Serve hot, with the berry salad.
Nutritional Information(per serving)
- Calories: 131
- Fat: 2 g
- Saturated Fat: 1 g
- Cholesterol: 56 mg
- Sodium: 38 mg
- Carbs: 23 g
- Protein: 5 g
- Fiber: 3 g
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.