These Sugar Coated Vanilla Blackberry Popovers are lovely for breakfast or brunch, or as a dessert with a scoop of ice cream.
Still looking for a treat for Mom tomorrow? These Sugar Coated Vanilla 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.
Wishing all the Moms a most wonderful Mother’s Day!
Cook’s Notes for Sugar Coated Vanilla Blackberry 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.
Need a popover pan?
Adapted from a David Lebovitz recipe
Sugar Coated Vanilla Blackberry Popovers
Easy and delicious, these popovers are great for breakfast or brunch or for dessert with a scoop of ice cream. You can use a popover pan or a regular muffin tin, for smaller popovers. You will get 6 large popovers in a popover pan or about 9 in a muffin tin.
For the puffs:
- 2 Tbsp butter melted and slightly cooled
- 3 large eggs at room temperature
- 1 cup whole milk at room temperature
- 1 tsp vanilla or vanilla bean paste
- 1 tsp table salt
- 1 1/2 tsp sugar
- 1 cup all-purpose flour
- 1/4 pint blackberries about 18
For the sugar coating:
- 1/4 cup butter melted
- 1/2 cup 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, 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.