These sugar crusted blackberry popovers are lovely to serve for breakfast or brunch, or as a dessert popover with a scoop of ice cream.
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
A few notes about the key ingredients …
Blackberries – you can use either fresh or frozen blackberries for these sweet popovers.
Recipe tips!
- 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.
Making ahead, storing and freezing
Popovers are best enjoyed freshly baked. Store leftovers in an airtight container at room temperature for 24 hours or freeze up to 3 months for longer storage.
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Get the Recipe: Sugar Crusted Blackberry Popovers
Ingredients
For the puffs:
- 2 Tablespoons butter, melted and slightly cooled
- 3 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1 teaspoon vanilla , or vanilla bean paste
- 1 teaspoon fine table salt
- 1 1/2 teaspoons white granulated sugar
- 1 cup all-purpose flour, spooned and levelled
- 1/4 pint blackberries, about 18, fresh or frozen
For the sugar coating:
- 1/4 cup butter, melted
- 1/2 cup white sugar
Instructions
- Preheat the oven to 400ºF. (not convection/ fan-assisted). 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 if using 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.
Notes
- 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.
More popover recipes to love!
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!
Very, very tasty! The instructions didn’t say, but I added the vanilla with the other liquid ingredients. I bet you’re right, that these would be wonderful with a scoop of ice cream.
So glad you enjoyed them, Kathryn and thanks for the heads up on the missing vanilla in the instructions. I’ve fixed that now. Thanks so much :)
I love popovers and these are the loveliest!
Thanks Laura :)
Can you substitute blueberries? Sounds wonderful! Linda
Absolutely Linda!
I’ve only had savory popovers topped with onion gravy and I am loving the idea of using berries and a sweet batter. They look incredible, Jennifer!
Thanks Milena and I think you would love the sweet version, too!
I think maybe I attempted popovers once, on a Thanksgiving when I was living in London ~ it’s been way too long in between and I think these have to happen in my kitchen soon, what a wonderful variation!
Thanks Sue :)
These look incredibly delicious, Jennifer!!!! I am dying over that vanilla blackberry combination! Such a delicious breakfast or dessert treat!!! Cheers!
Thanks Cheyanne :)
You and I are feeling the blackberries! Love it! And I love these popovers!! That is some terrific flavor right there! :)
Yes we are! Thanks :)
You know I’ve eaten a lot of popovers, but have never made them before! Think it’s time to change that! Love this sweet version :)
Thanks Dawn, they are one of my favourite treats, both sweet and savoury :)
I love popovers, and haven’t made them in a while Jennifer. I will need to add these to my baking list. They look wonderful!
Thanks so much, Mary Ann :)
These look flaky perfect Jennifer – and I just happen to have a blooming blackberry plant in my backyard. Can’t wait to pick fresh berries with my granddaughter. I have a popover pan but rarely use it – gotta try this sweet version soon :) Happy Mother’s Day to you – hope you get to see your children all day!
Thanks Tricia and you, too!