Sunday Brunch: Popovers & Blackberry Butter
Recipe type: Breakfast
Yields: 6
  • 1 cup milk (I used skim)
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted and divided
  • 1 cup all-purpose flour
  • ¼ tsp salt
Blackberry Butter
  • 4 oz fresh blackberries
  • 2 sticks butter, softened
  • 4 tbsp honey
  • ¼ tsp cinnamon
  • pinch of salt
To make your blackberry butter:
  1. Place softened butter into a medium sized bowl
  2. Using an electric mixer, whip butter on a medium high speed.
  3. Add honey, cinnamon and salt, and whip until combined.
  4. Turn the mixer down to low and add black berries. Mix until blackberries are almost completely broken down, but still have a little bit of texture to them. (The resulting butter should be vibrant purple, with chunks of berry.)
  5. Spoon blackberry butter into small jars. (Or one big jar, up to you. The small jars would make great gifts, though!)
  6. Refrigerate until ready to serve.
  7. When ready to serve, pull jar out of the fridge and allow it to sit for a few minutes in room temperature so that the butter softens.
To make your popovers:
  1. In a large bowl, whisk together your milk, eggs, and one tbsp melted butter until completely combined.
  2. Add the flour and salt, and whisk until frothy. Set batter aside.
  3. Preheat oven to 450°F. Let the popover batter rest while the oven heats.
  4. Once oven is preheated, put a popover tin or muffin pan in the oven for 2 minutes to warm.
  5. Remove your tin/pan from the oven and divide the remaining 2 tablespoons of melted butter between the cups.
  6. Give your batter one last whisking to froth it up again and then divide batter between the cups of your tin, filling each cup halfway.
  7. Place the tin/pan back into the oven and bake for 15 minutes. Do not open the oven door during baking (this causes the popovers to deflate).
  8. Without opening the oven, reduce the heat to 350°F and bake for another 15 minutes.
  9. Pull popovers out of the oven. Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped.
  10. Turn the popovers out onto a cooling rack. Prick the bottoms with a knife to allow steam to escape.
  11. Allow popovers to cool just enough so they can be handled and then serve.
  12. Enjoy popovers warm, slathered with your blackberry butter.
Recipe by Just Putzing Around the Kitchen at