Blueberry Popovers

A special blueberry popover recipe to serve at your next brunch. Eggy and rich, yet not too sweet; quite impressive, yet simple. Please try the lemon juice and powdered sugar on the top. It really adds to the total flavor!

Prep Time:  10 mins - Cook Time:  30 mins - Additional Time: 5 mins -  Total Time: 45 mins - Servings : 6 -  Yield: 6 popovers

Ingredients

3 tablespoons butter, cut into 6 pieces

1 tablespoon white sugar

1 teaspoon ground cinnamon

1 cup whole milk

¼ cup white sugar

3 large eggs, beaten

1 teaspoon vanilla extract

1 cup all-purpose flour

½ cup fresh blueberries

¼ cup confectioners' sugar, or to taste

1 medium lemon, halved

Directions

Preheat the oven to 375 degrees F (190 degrees C). Place a piece of butter into each cup of a jumbo muffin tin.

Place muffin tin into the preheating oven until butter melts, about 5 minutes. Remove and set aside.

Stir 1 tablespoon sugar and cinnamon together in a small bowl.

Beat milk, 1/4 cup sugar, eggs, and vanilla in a large bowl. Whisk in flour until incorporated. Divide batter among muffin cups. Drop an equal amount of blueberries into each cup, then sprinkle cinnamon-sugar mixture over top.

Bake in the preheated oven for 5 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes.

Remove from the oven and transfer to a wire rack. Dust tops of popovers with confectioners' sugar and squeeze lemon halves over top. Serve warm.