Blueberry Popovers Recipes

Steps:

• In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups.
• Divide among ten 2 1/2 ounce molds; insert wooden sticks, and freeze until solid, about 3 hours (and up to 1 week). To remove, dip bottom of molds in warm water for 2 to 3 seconds.

Steps:

• Preheat oven to 450 degrees F.
• Generously butter a 9-inch pie plate and place berries into the bottom.
• In a blender, combine milk, melted butter, eggs and vanilla extract; blend.
• In small mixing bowl, combine flour, sugar, nutmeg and salt.
• Add flour mixture to blender's wet ingredients; blend until smooth.
• Pour over the berries.
• Combine 1/4 cup sugar and 1 tsp cinnamon together in separate small dish or sugar shaker (You won't use all of this but it is a good ratio to make cinnamon sugar~ you'll have extra for other recipes!).
• Sprinkle top of blueberry popover with 2 tsp of cinnamon sugar mixture.
• Bake for 15-20 minutes at 450 degrees then reduce the oven temperature to 350 degrees F and bake another 15-20 minutes.
• Cut into wedges and serve warm.
• You can top with butter or syrup but I prefer Brummel& Brown's blueberry yogurt spread~ Yummy!