1 ½ cups (189 grams) all purpose flour
¼ teaspoon kosher salt
1 cup (245 grams) whole milk
¼ cup (76.5 grams) sweetened condensed milk
2 tablespoons unsalted butter melted
4 large eggs room temperature
1 teaspoon pure vanilla extract
1 cup blueberries fresh or frozen
1 tablespoon unsalted butter broken into pieces
confectioner's sugar for dusting
- Pre-Heat oven to 400F (205 C) and prepare a popover tin by placing a small piece of butter into each mold.
- In a medium bowl, combine all ingredients except blueberries. Hand whisk together enough to lightly incorporate flour.
- Transfer batter to a blender and then mix until smooth.
- Once oven is has preheated, place the popover pan with the pieces of butter onto the middle rack. Let the butter melt and pan heat for 2 minutes. Carefully remove from the oven.
- Fill the cups ¾ full with the batter. Then, evenly divide the blueberries amongst the molds by gently dropping them on top.
- Place pan bake on the center oven rack and bake for 18 minutes (popovers should have puffed).
- Then, reduce the heat to 350 F (180 C) and bake an additional 18-20 minutes until the popovers are risen, puffed and nicely golden brown on the edges.
- Carefully remove the pan from the oven.
- Gently lift popovers from their mold and place on a serving dish.
- Pierce the center with a fork to release some steam and prevent sogginess.
- Add a light dusting of confectioner sugar on top and enjoy immediately!
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