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Blueberry Popovers

Source of Recipe

From "The Fresh Eggs Daily Cookbook" by Lisa Steele


Recipe Introduction

"Popovers are fun to make and a tasty alternative to dinner rolls or bread. I adore these blueberry popovers served with blueberry jam sauce and blueberry butter and garnished with fresh mint. Both the jam and the butter can be made in advance and refrigerated until you're ready to serve your popovers, or you can prepare the toppings while the popovers are baking. If you have a popover pan, use that. If not, a muffin tin will do."

List of Ingredients

Popovers:
â—¦ 4 eggs, room temperature
â—¦ 1 cup milk, room temperature
â—¦ 1 cup all-purpose flour
â—¦ 1 teaspoon kosher salt
â—¦ 2 tablespoons butter
â—¦ Fresh mint for garnish
â—¦ Confectioners' sugar for garnish

Blueberry Jam Sauce:
â—¦ 1 cup fresh or frozen blueberries
â—¦ ¼ cup sugar
â—¦ Grated peel of half a lime, about 1 teaspoon

Blueberry Butter:
â—¦ ½ cup (1 stick) butter, room temperature, sliced into tablespoons
â—¦ 3 tablespoons warm Blueberry Jam Sauce


Recipe

For the popovers: In a medium-sized bowl whisk the eggs and milk, then whisk in the flour and salt. The batter will be thin like pancake batter. Pour the batter into a 2-cup measuring cup and let sit for at least 30 minutes (or overnight in the fridge). If you are using chilled batter, let it sit for 30 minutes to come to room temperature, then give it a good whisk before pouring it into the pan.

Preheat the oven to 425 degrees and set the rack in the bottom third section of the oven. Cut the butter into 12 cubes and put one cube into the bottom of each of the popover or muffin cups. Then set the pan in the oven as it preheats and melt the butter for a few minutes while the batter rests. Once the butter has melted, remove the tin from the oven, brush the sides of each muffin cup with the butter, and fill each cup about halfway with the batter. The popover effect is a result of steam, so be sure to keep the oven closed until the popovers have baked a full 30 minutes. If you open the oven, they're likely to collapse. Bake for 15 minutes, then reduce the heat to 350 degrees and bake for another 15 minutes. Then check on them through the oven window and bake for another few minutes, if necessary, until they're puffed and golden brown. While the popovers are baking, prepare the jam sauce. Remove the pan from the oven and cool on a wire rack.

For the Blueberry Jam Sauce: Combine the blueberries, sugar, and grated lime peel in a saucepan over medium heat and cook, stirring occasionally, until the mixture becomes thick and jammy, about 10 to 15 minutes. Remove the pan from the heat to cool. While the sauce is still cooling, measure out 3 tablespoons for the blueberry butter.

For the Blueberry Butter: Put the butter slices into a small bowl. Mash the warm blueberry jam sauce into the butter with a fork until well combined. Spoon the butter onto a sheet of wax paper and roll the butter into a 1-inch log. Chill the butter until you're ready to serve the popovers, then cut the log into 12 even slices.

Place a popover on a dessert place and serve with a dollop of blueberry jam sauce on the side, a slice of blueberry butter, fresh mint, and a dusting of confectioners' sugar.

Makes 12 popovers