This morning there was a pack of fresh blueberries staring at me from my fridge. They were on sale. Buy one pint, get two free. I have a lot of blueberries to use. I hate to freeze these wonderful little fruits until there is no other choice.
Even though they freeze fine, I feel compelled to use as many while they are still as fresh as possible.
This morning I went back to a favorite breakfast recipe. Popovers.
(modified slightly from Fannie Farmer’s version in her 1918 cookbook)
1 C Flour
1 C Milk
1 tsp Vanilla Extract
3/4 C Fresh Blueberries (or frozen, thawed and thoroughly drained)
1 Tbs Sugar (optional if your berries are a bit sour)
3 Tbs Unsalted Butter
Preheat the oven to 425. Put a muffin tin in to heat.
In a large bowl, whisk together flour, salt, eggs, milk, and vanilla. (And sugar if you’re using it). Fold in the blueberries.
Remove the muffin tin and place a small amount of butter into each cup. Swirl to melt. Return to oven for a few moments, if necessary, to melt each completely.
Divide batter equally between each cup. Bake for 20-30 minutes, until puffed and golden. Do NOT open the oven door in the first 20 minutes, you’ll cause your puffs to deflate. Try not to open it at all until you’re ready to remove them.
These wonderful breakfast treats have a bit of a custard-like center from the fruit weighing it down.
A delicious, healthy breakfast! (At least until I dumped syrup on them, however they’d be great with just a light dusting of powdered sugar.)
Not a great picture but a delicious breakfast!