|Blueberry popovers ready to go |
in the oven.
Today is National Blueberry Popover Day. Now, I've made regular popovers a couple of times before. Once, for a class, we followed Alton Brown's basic popover recipe and I believe everyone had success with the recipe. (We were using the recipe as an example of steam leavening.) I thought about using the same recipe and tossing in blueberries, but since I wasn't sure what that would do to the structural integrity of the popovers, I opted to use a recipe specific for blueberry popovers.
|Frozen blueberries, thawing while|
I take pictures.
The popovers to start deflating the second I pulled them out of the oven. (Normal popovers give me a few seconds to grab a knife to pierce them before they start deflating.) Plus, the weight of the blueberries meant that the center cavity was open and exposed on the popovers. I also wonder if I put too many blueberries in each popover. (The recipe says to put "a few" in each using a spoon - I used about one scoop of a tablespoon in each.)
|Blueberry popovers straight from the |
oven and already starting to deflate.
Now, on what to use when baking popovers: If you make popovers a lot or enter popovers in competitions, it makes sense to get one of these. Otherwise, just use a muffin/cupcake pan. When I made them for my class, I used custard cups. It results in a slightly different shape than if you used a popover pan. I've never owned a popover pan, mainly because I've always lived in places with tiny kitchens.