These sugar crusted blackberry popovers are lovely to serve for breakfast or brunch, or as a dessert popover with a scoop of ice cream.
Why I love these blackberry popovers
These sugar crusted blackberry popovers are a wonderful treat and super easy to make. These would make a wonderful addition to breakfast in bed or for a late breakfast as home or as a nice dessert, with a scoop of ice cream.
No popover pan? No worries. You can make these in a muffin tin as well.
Ingredients and Substitutions
Blackberries – you can use either fresh or frozen blackberries for these sweet popovers.
- If you don’t have a popover pan, you can use a regular muffin pan. You will get about 9 small, muffin sized popovers.
- You could easily substitute raspberries, blueberries or strawberries for the blackberries here.
- Even though the berries will sink into the batter, as they bake, they will be pushed up to the surface again and will be somewhat loose after baking. Don’t worry if the blackberries fall off as you are brushing/sugaring. Just put them back where they belong.
Get the Recipe: Sugar Crusted Blackberry Popovers
For the puffs:
- 2 Tablespoons (29.57 g) butter, melted and slightly cooled
- 3 large (3 large) eggs, at room temperature
- 1 cup (244 ml) whole milk, at room temperature
- 1 teaspoon (4.93 ml) vanilla , or vanilla bean paste
- 1 teaspoon (4.93 g) fine table salt
- 1 1/2 teaspoons (7.39 g) white granulated sugar
- 1 cup (125 g) all-purpose flour, spooned and levelled
- 1/4 pint (118.29 ml) blackberries, about 18, fresh or frozen
For the sugar coating:
- 1/4 cup (56.75 g) butter, melted
- 1/2 cup (100 g) white sugar
- Preheat the oven to 400ºF. Brush your popover or muffin tin generously with softened butter. Set aside.
- For the puffs, add the 2 Tbsp melted butter, eggs, milk, vanilla, salt and sugar in a blender and blend for a few seconds. Add the flour and blend for about 10 seconds, just until smooth.
- Divide the batter among 6 popover cups or 9 muffin cups, filling each 1/2 to 2/3rds full. Top with 3 blackberries (or 2 for muffin cups).
- Bake for about 35 minutes, or until the puffs are deep brown.
- Remove from the oven and allow to cool in the pan 4-5 minutes, then remove the popovers from the pans and set them on a cooling rack. You may need a small knife or spatula to help pry them out.
- For the sugar coating: While still warm, thoroughly brush each popover all over with melted butter, then sprinkle generously with sugar. Let cool on the wire rack.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!