Big Blueberry Popover

Great for breakfast - a refreshing change of pace from muffins. Wonderful with blueberries, but any berry can be used.


  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground nutmeg
  • 1/4 cup granulated sugar, divided use
  • 1 cup sifted white flour
  • 2 eggs, beaten
  • 1/4 teaspoon ground cinnamon
  • 1 cup blueberries or other berries


  1. Mix first 5 ingredients plus 3 tablespoon sugar in a large bowl. Stir in flour, then eggs until just combined; let this batter stand for 5 minutes.
  2. Meanwhile, mix remaining 1 tablespoon sugar and cinnamon in a separate bowl; set aside.
  3. Adjust oven rack to middle position and heat oven to 450 degrees F.
  4. Place berries in a buttered 9-inch pie pan. Pour batter over the berries; sprinkle cinnamon-sugar over the batter.
  5. Transfer pan to the oven and bake for 20 minutes.
  6. Reduce oven temperature to 350 degrees F; bake until popover is firm and golden brown, 15 to 20 minutes longer.
  7. Cut popover into wedges and serve immediately.

Servings: 6

Source: Cook's Magazine, June 1990

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