There’s something magical about popovers — the crisp, golden shell giving way to a soft, airy center. These Blackberry Popovers take it up a notch with juicy blackberries folded right into the batter and a buttery sugar coating that makes every bite irresistible. Whether you’re serving them for brunch or just want a sweet treat, these popovers are an easy way to impress.
What Goes Into It
The secret to mile-high popovers lies in using room temperature ingredients and the right technique. Each component plays a crucial role in achieving that dramatic rise and golden-brown exterior. A full list of ingredients with measurements is available in the printable recipe card below.
- Eggs – Room temperature eggs create more volume and help your popovers reach impressive heights. Set them out at least 30 minutes before starting.
- Whole Milk – The fat content in whole milk creates a rich flavor and helps develop that crispy exterior. Room temperature milk is absolutely essential for the best rise.
- Flour – Regular all-purpose flour provides the structure these beauties need to climb up the sides of the pan. No fancy flour needed here.
- Coarse Salt – A pinch of salt balances the sweetness and enhances all the other flavors.
- Sugar – A mix of sugar in the batter and coating creates a sweet crispy exterior while keeping the inside tender. You’ll find it in the batter and as a finishing touch.
- Vanilla Extract – Pure vanilla extract adds depth and warmth to the flavor profile. Look for real vanilla extract rather than imitation for the best results.
- Blackberries – Fresh blackberries burst during baking to create pockets of natural fruit sauce throughout each popover. Pick plump berries that are deep purple in color.
- Cooking Spray – A good coating prevents sticking and helps the batter climb up the sides of the pan.
- Unsalted Butter – Melted butter helps the sugar coating stick and adds a rich finish. The final brush of butter takes these over the top.
Time to Make the Magic Happen
These popovers require attention to detail but the results are worth every minute of careful preparation.
- Preheat the pan. Get your popover pan nice and hot – this ensures an immediate rise when the batter hits the cups.
- Mix the wet ingredients. Whip up eggs, milk, and vanilla until the mixture is light and frothy.
- Add dry ingredients. Incorporate flour, salt, and sugar until just combined – lumps are your friends here.
- Prepare the berries. Toss blackberries with sugar to start drawing out their juices.
- Combine. Fold the berries gently into your batter.
- Fill the pan. Work quickly while the pan is hot, filling each cup properly.
- Initial bake. Let the high heat create that dramatic rise.
- Reduce and finish. Lower the temperature to achieve the perfect golden exterior.
- Release steam. Poke holes to keep the popovers crispy.
- Final touches. Brush with butter and roll in sugar while still warm.
5S Philosophy 👩🏻🍳
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- Salt – The coarse salt works behind the scenes to bring out the sweetness of the berries and balance the rich eggy flavor. Without salt, these popovers would fall flat on flavor despite their impressive height.
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- Swaps – Try raspberries or blueberries when blackberries aren’t in season. You can also make them plain and serve with lemon curd or jam. For a savory twist, skip the sugar and add herbs and cheese instead.
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- Senses – Your kitchen will fill with the aroma of buttery vanilla goodness as these beauties rise in the oven. The popovers emerge golden brown with purple berry jewels peeking through their crispy exterior. Listen for the satisfying crackle as you break into the crispy sugar coating.
Perfect Pairings
These popovers shine brightest at breakfast or brunch alongside a steaming cup of coffee or tea but you can take it up a notch with a dalgona coffee. A dollop of whipped cream or a drizzle of honey adds an extra touch of indulgence.
For a fancy breakfast spread, serve them with crispy bacon or breakfast sausage – the sweet and savory combo is unbeatable.
Storage and Freezing
These popovers are at their absolute best served hot from the oven but can be stored briefly if needed.
Mix dry ingredients ahead and have room temperature wet ingredients ready to go for a super quick assembly.
How to Store
Store completely cooled popovers in an airtight container for up to 2 days. Reheat in the oven to crisp them up again.
Can I Freeze Blackberry Popovers?
These popovers don’t freeze well due to their delicate texture – fresh is best!
Recipe FAQs
Cold ingredients and opening the oven door during baking are the usual culprits. Make sure your eggs and milk are truly at room temperature and resist the urge to peek while they’re baking.
Yes – but they won’t rise quite as dramatically. A popover pan’s deep, straight sides and spacing between cups helps create that signature height. If using a muffin tin, fill every other cup to allow for better heat circulation.
Poke holes in the bottom as soon as they come out of the oven to release steam. This simple step keeps them from collapsing and helps maintain that crispy exterior.
More Sweet Breakfast Recipes
If you’re looking for more sweet ways to start your day, check out our other favorites!
Blackberry Popovers
Equipment
Ingredients
- 3 eggs , room temperature
- 1 1/2 cups whole milk , room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon coarse salt
- 1/2 cup sugar , divided
- 1 cup blackberries
- Cooking Spray
- 2 tablespoons unsalted butter , melted
Instructions
- Place a nonstick popover pan on lowest rack in oven and preheat the oven to 450°F (with pan in it).
- In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl and hand whisk, combine the 3 eggs , 1 1/2 cups whole milk and 1/2 teaspoon vanilla extract. Whisk until frothy, approximately 1 minute.
- Add the 1 1/2 cups flour, 1 teaspoon coarse salt, and 1/4 cup of the sugar to egg mixture.
- Whisk the wet ingredients until the batter is the consistency of heavy cream with some small lumps remaining. There will be air bubbles.
- In a small bowl, toss 1 cup blackberries with 2 tablespoons of the sugar. Gently fold the blackberries and any loose sugar into the batter. Transfer the batter to a pourable measuring cup.
- Remove the popover pan from oven and coat with Cooking Spray. This is easier than vegetable shortening since the pan is hot!
- Fill the popover cups three-quarters full with batter. Bake 12 minutes, then reduce the oven temperature to 350°F. Continue to bake until the tops are golden brown and dry to the touch, about 20 minutes more.
- Remove the pan immediately and poke a small hole in the bottoms to release the steam.
- Brush the tops of baked popovers with the melted 2 tablespoons unsalted butter, then roll in the remaining sugar.
- Serve immediately. Popovers are best fresh and hot.
- If you've tried this recipe, come back to let us know how you liked the in the comments or star ratings.
Nutrition
Oh my goodness, this popover recipe is delicious and easy to make. In fact, my son had 2.
Woohoo! That is what we love to hear!
I made these for my guests last weekend and everyone loved them!
I made these today with my niece and nephew. Such a delicious and easy recipe. It is not heavy on sugar and that is a plus! Will make them again for sure. Thanks for such a cool and tasty recipe!
One of my favorites too- glad you loved them!
Hi, my son and I enjoyed these. But they came hi, My son and I enjoyed these, although they came out rather dense. Is there a trick to making them light and airy with the fruit inside? Thank you.
Overworking the batter can make them dense, but also not using an actual popover pan and making sure it is preheated. So hot that you hear the dough sizzle when you pour it in.
So good! Quick and easy to make!
These were great!
Would lower temp to 425 for 20 then 350 for 10, otherwise would be burnt up! I did original way but cut time by 12 min!
Thank for the feedback!