Blueberry and Raspberry Popovers
These Blueberry and Raspberry Popovers are the perfect balance between a light, airy pastry and a fruity, indulgent treat. Bursting with fresh blueberries and raspberries, these popovers puff up beautifully in the oven, creating a golden-brown, crispy exterior with a soft, flavorful interior. Serve them warm, dusted with icing sugar and a dollop of double cream or whipped cream, for a delightful breakfast or dessert!
Ingredients:
- 200 grams plain flour
- 1/4 tsp salt
- 250 milliliters whole milk (at room temperature)
- 4 large eggs (at room temperature)
- 30 grams maple syrup
- 30 fresh blueberries
- 12 fresh raspberries
- 60 grams unsalted butter (cold)
- Double cream (to serve)
- Icing sugar (as needed)
Directions:
- Prepare the Batter:
- In a large bowl, sift the flour and salt together.
- Add the eggs, room-temperature milk, and maple syrup, whisking by hand until the mixture is frothy and smooth with no lumps.
- Cover the bowl with cling film and refrigerate the batter for at least 30 minutes, or overnight for even better results.
- Preheat the Oven:
- Preheat your oven to 220°C (200°C fan).
- Once preheated, place 5 grams of cold butter into each hole of a popover pan or a muffin tin.
- Heat the pan in the oven for 2 minutes, until the butter has melted and is sizzling.
- Fill the Pan:
- Pour the chilled batter into a jug for easy pouring.
- Remove the hot pan from the oven and carefully fill each hole 3/4 full with batter.
- Gently drop the blueberries and raspberries on top of the batter in each hole.
- Bake the Popovers:
- Return the pan to the oven and bake for 15 minutes at 220°C (200°C fan), until the popovers puff up.
- Reduce the heat to 200°C (180°C fan) and bake for an additional 15-20 minutes, or until the popovers are golden brown and fully risen.
- Serve:
- Remove the popovers from the oven and carefully lift them out of the pan.
- Serve them warm, dusted with icing sugar, and enjoy with double cream or whipped cream for an extra indulgent touch.
Quick Recipe Facts:
- Prep Time: 10 minutes (plus chilling time)
- Cooking Time: 30-35 minutes
- Total Time: 40-45 minutes
- Servings: 6-8 popovers
- Calories: 230 kcal per serving
Tips for Perfect Popovers:
- Room-Temperature Ingredients: Make sure both the eggs and milk are at room temperature for the best texture and rise in your popovers.
- Chill the Batter: Allowing the batter to rest and chill before baking helps to create that signature puff and crispiness.
- Avoid Opening the Oven: While the popovers bake, resist the temptation to open the oven door, as it can cause them to collapse.
Why You’ll Love This Recipe:
- Light and Airy: These popovers are wonderfully light with a crispy exterior and a soft, fruity center.
- Bursting with Fresh Berries: The sweet blueberries and tart raspberries add bursts of fresh flavor in every bite.
- Easy to Make: With just a few simple ingredients, this recipe comes together quickly and is perfect for both breakfast and dessert.
Whether you’re serving them for brunch or as a special treat, these Blueberry and Raspberry Popovers are sure to be a hit with friends and family. Try them with a drizzle of maple syrup or a scoop of ice cream for extra indulgence!
Blueberry and Raspberry Popovers
- Total Time: 40-45 minutes
- Yield: 6-8 1x
Description
These Blueberry and Raspberry Popovers are a delightful combination of airy, puffed pastry and bursts of fruity sweetness. The batter, enriched with maple syrup, bakes into a light and golden popover, while the fresh berries add a pop of flavor and color to every bite. Whether served with a dusting of icing sugar or a generous helping of whipped cream, these popovers are sure to impress both visually and in taste.
Ingredients
200 grams plain flour
1/4 tsp salt
250 milliliters whole milk, at room temperature
4 large eggs, at room temperature
30 grams maple syrup
30 fresh blueberries
12 fresh raspberries
60 grams unsalted butter, cold
Double cream, to serve
Icing sugar, as needed
Instructions
Sift the flour and salt into a large bowl. Add the eggs, milk, and maple syrup, and whisk by hand until the batter is frothy and lump-free. Cover the bowl with cling film and refrigerate for at least 30 minutes, or overnight for best results.
Preheat your oven to 220°C (200°C fan). Once hot, place a piece of butter (about 5 grams) into each hole of a popover pan (or cupcake/muffin tins). Heat the pan in the oven for 2 minutes until the butter is melted and sizzling.
Pour the batter into a jug for easy pouring. Remove the hot pan from the oven, and carefully fill each hole 3/4 full with the batter.
Gently drop the blueberries and raspberries on top of the batter.
Return the pan to the oven and bake for 15 minutes at 220°C (200°C fan), until the popovers puff up. Then, reduce the heat to 200°C (180°C fan) and continue baking for another 15-20 minutes, until golden brown and fully risen.
Remove the popovers from the oven, lift them from the pan, and serve warm with a dusting of icing sugar. Enjoy with whipped cream or ice cream for extra indulgence.
- Prep Time: 10 minutes (plus chilling time)
- Cook Time: 30-35 minutes
Nutrition
- Calories: 230