Blueberry Popovers

Blueberry Popovers

March 10: National Blueberry Popover Day

Let us call Yorkshire pudding


A fortunate blunder;


It’s a sort of popover

That tripped and popped under.

Ogden Nash

American Poet

August 19, 1902 – May 19, 1971

Highlander and his family grew up eating Yorkshire pudding (see our blog recipe post). So Islander baked something similar and slightly sweeter for him to try: blueberry popovers. They are like a cross between a blueberry clafoutis and blueberry muffin (both recipes also have been posted previously on our blog). The blueberry popovers are moist, burst with juicy fruit and have a texture of French toast. They are a nice change for breakfast with a little maple syrup or powdered sugar.  Prepare blueberry popovers for National Blueberry Popover Day!

Recipe

(Adapted from Lanier’s Bed and Breakfast)

Ingredients

  • 1 pint fresh blueberries
  • 1 lemon
  • 2 tablespoon brown sugar
  • 2 tablespoons butter
  • ½ cup flour
  • ½ cup whole milk
  • 3 eggs

Directions

Wash the blueberries and then place in a bowl. Squeeze the juice of the lemon over them. Toss with brown sugar and set aside.

Blueberry Popovers

Meanwhile, put a thin slice of butter into the six wells of a popover pan (see Notes). Put in a preheated oven at 400 degrees F and melt but do not brown the butter (about five minutes). Remove from the oven and brush the sides with the melted butter. Keep the pan hot until ready to pour the batter into the wells.

Blueberry Popovers

While the popover pan is heating up in the oven, make the batter. In a mixing bowl, combine the flour, milk and eggs until slightly smooth. Divide the batter evenly into the hot popover pan (1/3 to ½ full). Scatter the blueberries evenly in each well over the top of the batter.

Blueberry Popovers

Place in the oven and continue to bake for 20 minutes. The popovers will rise in the pan and seem to pop over the top! When browned, remove from the oven and carefully take them out of the pan. Serve hot.

Blueberry Popovers

Notes 

  • We purchased our popover pan for less than $10 at World Market. They are also available at Williams-Sonoma and other specialty cookware stores at higher prices.
  • Use a muffin or cupcake tin if a popover pan is not available. Oven-safe ramekins are suitable as well.
  • Bake a batch of cherry popovers for National Cherry Popover Day on September 1.
  • Search our blog for more blueberry recipes.

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

January 28: National Blueberry Pancake Day

Pancakes are a basic breakfast and brunch fare. Adding fresh blueberries and buttermilk in the batter make them go from boring to better! These fluffy flapjacks are filling enough even for our dinnertime when we eat a stack of them with sausage or bacon and eggs. Prepare pancakes with blueberries and buttermilk for an easy and hearty meal—they are “berry good” any time of the day and especially on its own food holiday, National Blueberry Pancake Day.

Recipes

(Adapted from Simply Recipes)

Ingredients

  • 2 cups flour
  • ½ teaspoon salt
  • ½ teasppon baking soda
  • ½ teaspoon baking powder
  • 2 tablespoons sugar
  • 2 eggs
  • 1 cup milk
  • ½ cup buttermilk
  • 3 tablespoon melted butter
  • 1 cup fresh blueberries, plus extra for garnish
  • oil or butter for cooking

Directions

In a bowl, combine the flour, salt, baking soda, baking powder and sugar. In a larger mixing bowl, beat the eggs with the milk and buttermilk. Stir in the melted butter and mix until the batter is smooth.

Blueberry Buttermilk Pancake

Gently fold in the blueberries. Heat on medium (not high) a flat pan (skillet or griddle) with a little oil or butter. Pour the batter onto the pan to about 5-inches in diameter. After some bubbles appear on the surface, flip it over and cook for a few more minutes, being careful not to burn the pancakes (they should be golden brown and not any darker). Repeat until the batter is used up, adding a little more oil or butter in the pan, if needed. Serve stacked on a plate with syrup and extra blueberries.

Blueberry Buttermilk Pancakes

Notes

  • We halved the the recipe for the two of us. It was enough to make about seven 5-inch sized pancakes.
  • Some cooks like to ladle the pancake batter without the blueberries in the pan.  Once poured onto the pan, arrange some blueberries on top. Flip the pancake over and finish cooking.
  • Search our blog for more recipes containing blueberries.

Blueberry Clafoutis

Blueberry Clafoutis

July: National Blueberry Month

We get rave reviews on the recipe for raspberry-almond clafoutis that we decided to bake another one featuring the fruit of the month: blueberries! This is a simple summery dish from France, also called flaugnarde, which is like a cross between a custard and a cake. Although it does not look as attractive as other dishes, the sweet scent of vanilla and bursts of blueberry make this dessert as delicious as the raspberry-almond clafoutis. Taste why this is a French favorite—and why it has also become one of ours—and bake a blueberry clafoutis for National Blueberry Month.

Recipe

(Adapted from “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck) 

Ingredients

  • 2-3 cups fresh blueberries
  • 3 eggs
  • 1 ¼ cup milk
  • 1/3 cup sugar
  • 1 tablespoon vanilla
  • pinch of salt
  • ½ cup flour
  • powdered sugar (for dusting)

Directions

In a large mixing bowl, beat the eggs. Stir in the milk. Pour in the sugar. Add the vanilla and pinch of salt.

Blueberry Clafoutis

Mix in the flour until the batter is no longer lumpy. Pour the batter about ¼ inch thick into a pie dish. Bake in a preheated oven at 350 degrees F for 5-10 minutes to set the bottom of the clafoutis. Remove from the oven and arrange the blueberries on top.

Blueberry Clafoutis

Pour the remaining batter over the blueberries.  Return to the oven and bake for an hour or until the middle is no longer wet and wiggly. The clafoutis is cooked when it is puffed up and brown and a knife comes out clean after inserting into the middle. Remove from the oven and cool slightly (the dessert will deflate) before slicing into wedges. Sprinkle a little powdered sugar on each serving. The blueberry clafoutis may be served hot or cold.

Blueberry Clafoutis

Notes

  • Try the recipe for raspberry-almond clafoutis for July which is also National Berry Month. 
  • Search our blog for more recipe posts containing blueberries as an ingredient.