Can you believe there is such as day? And, did you know that there is an official Food Holiday EVERY SINGLE DAY of the year? Well, there is. It’s craziness, I tell you. Good thing I don’t feel the need to participate in all of them…I’d never get anything else done.
So, why start with Blueberry Pop-Overs?
Two reasons. One, I love pop-overs. Two? That’s enough of a reason. I LOVE pop-overs! Have you tried them? They are so simple to make, and they taste like fluffy little French Toasty goodness. Throw blueberries into the mix and you’ve got yourself a thing of greatness. Other than the blueberries, I pretty much guarantee you have all of the ingredients on hand. So go make some now! Tomorrow is another day, and it won’t be Blueberry Pop Over Day!! (And no, without looking it up, I have no idea what tomorrow is. I’m lucky to know it’s Thursday.)
Blueberry Pop Overs
makes 6 (enough for 3-4 people)
- 3 eggs
- 1 cup milk
- 1 cup All Purpose Flour
- 5 Tbsps sugar
- 1/2 cup frozen or fresh blueberries
- 1 teaspoon vanilla (I make my own using Beanilla beans)
- 2-3 Tablespoons Butter
Preheat Oven to 375.
Divide the butter into the 6 cups of your Pop Over Pan. (If you don’t own one, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
In medium bowl, beat the eggs with the milk, vanilla, and sugar, then whisk in the flour. Pour the batter into the butter filled cups, then evenly add a few blueberries to each cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 25 minutes. Popovers will be tall and gorgeous just out of the oven, but be warned – they shrink very quickly. it doesn’t affect the taste, but if you are wanting pictures, foodies, snap ‘em quick!
Serve with a sprinkling of powdered sugar and the best maple syrup you can get your hands on.
Speaking of syrup, we bought a teeny tiny little bottle of syrup when passing through Vermont last fall. It was from The Corse Farm in Whitingham…a Grade A Dark Amber. Does anyone know where I can get more? Are any of my readers in Vermont and know the syrup I am talking about? I’d love to have some more – this stuff is fabulous! In case you want to read more about how the syrup is made on the Corse Farm, click here – but I want to know where I can BUY more! Help!
I’ll leave you with one additional piece of random info (in case it comes up on Jeopardy, CB) – March 10th is also Pack Your Lunch Day. So, here are a few snappy looking lunch totes I love to mark the occasion!
Have a great day!