Big Blueberry Popover

Great for breakfast - a refreshing change of pace from muffins. Wonderful with blueberries, but any berry can be used.

Yield: 6 servings

Ingredients

• 1 cup milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons butter, melted
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground nutmeg
• 1/4 cup granulated sugar, divided use
• 1 cup sifted all-purpose flour
• 2 eggs, beaten
• 1/4 teaspoon ground cinnamon
• 1 cup blueberries or other berries

Instructions

1. Mix first 5 ingredients + 3 tablespoon sugar in a large bowl. Stir in flour, then eggs until just combined; let this batter stand for 5 minutes.
2. Meanwhile, mix remaining 1 tablespoon sugar and cinnamon in a separate bowl; set aside.
3. Adjust oven rack to middle position and heat oven to 450 degrees F.
4. Place berries in a buttered 9 inch pie pan. Pour batter over the berries; sprinkle cinnamon-sugar over the batter.
5. Transfer pan to the oven and bake for 20 minutes.
6. Reduce oven temperature to 350 degrees F; bake until popover is firm and golden brown, 15 to 20 minutes longer.
7. Cut popover into wedges and serve immediately.

Attribution

Cook's Magazine, June 1990