These Blueberry and Raspberry Popovers are a delightful twist on the classic British pastry—light, airy, and filled with pockets of juicy, sweet-tart berries. With a simple maple-sweetened batter and dramatic rise, they deliver impressive results using basic pantry staples. Serve them warm with a dusting of icing sugar and a dollop of cream for a breakfast, brunch, or dessert that looks as magical as it tastes.
💖 Why You’ll Love This Recipe
- Quick to prepare with minimal effort
- Bursting with fresh berry flavor in every bite
- Airy and crisp on the outside, soft and tender inside
- No mixer required—just a whisk and a hot oven
- Customizable with seasonal fruit or savory twists
🛒 Ingredients You’ll Need
For the Batter:
- 200 g plain flour
- ¼ tsp salt
- 250 ml whole milk (room temperature)
- 4 large eggs (room temperature)
- 30 g maple syrup
For the Filling:
- 30 blueberries
- 12 raspberries
For Cooking and Serving:
- 60 g cold unsalted butter
- Icing sugar (for dusting)
- Double cream or whipped cream (to serve)
👩🍳 How to Make Blueberry and Raspberry Popovers
1. Mix the Batter
Sift the flour and salt into a large mixing bowl. Add eggs, milk, and maple syrup. Whisk until smooth and slightly frothy—no lumps! Cover and refrigerate for at least 30 minutes (or overnight for the best rise).
2. Preheat the Oven and Pan
Preheat your oven to 220°C (200°C fan). Add 5 g of butter to each well of a popover pan or muffin tin. Place the pan in the oven for 2 minutes—just enough to melt the butter and heat the pan thoroughly.
3. Fill the Molds
Carefully remove the hot pan. Pour the batter into a jug and fill each cup about ¾ full. Work quickly to maintain the heat of the pan.
4. Add the Berries
Gently drop blueberries and raspberries on top of the batter in each cup. They’ll sink a little as the popovers bake, creating beautiful fruit pockets.
5. Bake to Perfection
Bake at 220°C (200°C fan) for 15 minutes. Without opening the door, reduce the heat to 200°C (180°C fan) and bake for another 15–20 minutes until puffed and golden.
6. Serve Immediately
Remove from the oven and carefully lift the popovers from the pan. Dust with icing sugar and serve warm with cream or ice cream.
💡 Tips for the Best Popovers
- Resting the batter is essential—it allows the gluten to relax for a lighter result
- Start with cold batter and a hot pan to maximize steam and rise
- Never open the oven door during the first 20 minutes of baking—this can cause collapse
- A popover pan is ideal, but a muffin tin works fine in a pinch
- Add a splash of vanilla or almond extract for flavor depth
📦 Make Ahead & Storage
- Batter can be prepared up to 24 hours in advance and refrigerated
- Baked popovers are best eaten fresh, but they can be reheated in a 150°C oven for 5 minutes
- To freeze: Wrap cooled popovers in foil and freeze for up to 1 month. Reheat from frozen at 180°C for 7–8 minutes
🔄 Seasonal Variations
- Autumn: Diced apples + cinnamon sugar
- Winter: Cranberries + orange zest
- Spring: Strawberries + lemon zest
- Savory option: Skip the maple syrup and berries. Add herbs, cheese, or diced ham
The base batter is incredibly versatile, making these popovers a go-to for sweet or savory needs all year round.
🧰 Tools You’ll Need
- Popover pan or muffin tin
- Large mixing bowl
- Whisk
- Measuring tools
- Jug for pouring
🎉 Final Thoughts
These Blueberry and Raspberry Popovers are a perfect blend of rustic charm and elegant presentation. Whether you’re whipping them up for brunch, a family gathering, or a spontaneous treat, they’ll bring a bit of magic to the table. Light, airy, golden, and berry-studded—they’re as fun to watch rise as they are to eat.
Make them once, and they’ll become a new household favorite. 💙🍓