When: March 10
A popover is a Yorkshire pudding by a different name — egg batter cooked in a very hot oven, where steam makes the batter balloon up dramatically and hollow out. Blueberries add sweetness and burst inside the steam pocket.
Popovers are oven magic — a simple batter that inflates dramatically into a hollow, crisp shell. Blueberries are the upgrade.
Popovers and Yorkshire pudding are the same thing. Both are made from a thin batter of eggs, milk, and flour cooked in a very hot oven in a greased pan — the egg proteins set on the outside while steam pressure from the liquid inside pushes the batter upward and outward, creating the dramatic hollow rise. The difference is cultural: Yorkshire pudding is English (traditionally cooked in beef dripping under a roast) and served as a savory side. The American popover is baked in a specialized pan or muffin tin and served as a bread course, often with jam and butter. The hollow interior is what makes a popover interesting. Once the oven heat has set the outer crust, the inside is essentially steam — that pocket is what you fill with jam, honey, or in this case, what you load with blueberries before baking so they burst inside during cooking. Blueberries are one of the few fruits native to North America. The cultivation of modern blueberry varieties was developed in the early 20th century...