My muffin tins were too big so these aren't all that popoverish in their look.

After a brief medically (and Olympically) induced hiatus, I am back and feeling blogerrific!  I am marking my return with a classic, yet slightly modified, recipe after having scoured the internet trying to find a blueberry popover recipe and discovering weird things like large pseudo-popover cakes cut into wedges and other things with a lot of sugar that look like muffins – none of which, in my book, constitutes a popover.

A popover is basically an easier-to-make cousin of Yorkshire Pudding.  And when I say easier-to-make, what I mean is, if you will recall from my post on the YP topic, you don’t need to fill your tins with scalding hot fat.  No sirree. You can just grease them like you would for muffins. Far less risk of hot fat induced burns, or splattering fat spraying around in your oven causing a smoky cloud to erupt when you finally open the door and pollute your house with the stench of burning oil for days and days and days and da … but I digress.

After my lengthy and largely unsuccessful google search for a recipe for blueberry popover that was, in fact, a popover, I remembered that I have a whole giant cupboard of cookbooks in my house.  Within 1 minute of perusing my beautiful library, I determined that the best route to go would be to make a classic popover recipe and add blueberries.  So that is what I did.

I used the recipe from Bernard Clayton Jr.’s “The Complete Book of Breads” (Simon & Schuster, New York, ©1973). The book was written the year I was born, so it must be good (crap, I think I just told y’all how old I am).  Here’s the link to the New and Improved version which I’ve never seen and can’t vouch for. I really couldn’t improve on this recipe except that I had to modify it slightly by adding blueberries (to be true to the National Blueberry Popover Day) and to slightly increase the flour to adjust for the liquid from the berries.  The popovers were light and moist in texture, not too sweet and the blueberries were a really lovely addition.  I include Clayton Jr.’s writeup on popovers ’cause I can’t say it any better:

POPOVERS [a dozen or so]

Popovers are unpredictable. Popovers are good to eat. There isn’t very much to a popover. It is an ungainly-looking device for getting butter, jams, jellies and honey into the mouth. The popover owes it all to steam levitation. It is done without yeast or chemicals of any kind. Only steam raises it high, and then drops it into a clumsy shape. Popovers are good to eat. There should be at least one popover recipe in every home baker’s repertoire. This is a good one.

1 c. all-purpose flour (sift before measuring) [If making blueberry popovers, add 1/6 - 1/4 extra flour]

1/4 tsp. salt

1 tbsp. sugar

1 tbsp. melted butter or salad oil

1 cup milk, room temperature

2 large eggs

[1 c. blueberries]

Preheat oven to 400°. Mix flour in a bowl with salt and sugar. Add butter or oil, milk and eggs, and beat … until very smooth [Ed. note: a lot of notes here about using blender, electric-mixer, etc. I just used my trustworthy and much-loved whisk.]

Fill well-greased cups [either muffin tins, popover tins, custard cups, etc.] half full with batter. [Sprinkle each one liberally with fresh blueberries.]

Bake in 400° oven 40 mins. for a dark brown shell with a moist interior. Bake in 375° oven 50-55 mins. for a light popover with a drier inside.  Keep door of oven closed during the bake period to prevent a collapse under a draft of cold air. [I went with the 400° option with good results].

Remove popovers from the oven. Turn from the pans and serve hot. Prick the popovers with a skewer if you like a dry interior. Leave them in the turned-off oven, door slightly ajar, for 8 to 10 minutes.

Bon appetit :-)

B

p.s. We had B.L.T.s for dinner and here’s a picture for the shameless bacon-eaters!

Double-smoked bacon ends from Red Barn