Thursday, November 6, 2014

Blackberry Buttermilk Popovers

I'm just back from my third (and final!) try for the big bucks at the 47th Pillsbury Bake-Off...Holy Cow what an amazing event! No win this time for my Lemon-Poppy Seed Pull Apart Bread, but the whole experience was so over-the-top exciting that I still need to float back to reality.

One thing that I have learned from my experience with the Pillsbury Bake-Off is that most home cooks are looking for something that's not only delicious, but easy to make. Working convenience foods into a recipe and putting a homemade touch on it is a perfectly fine way to make this happen. Did you know, however, that you can make something easy and delicious and from scratch? I'm here to prove it to you with these beautiful popovers!

A few simple ingredients and ...voila!...a beautiful thing!

Blackberry Buttermilk Popovers

2 large eggs, room temperature
1 cup buttermilk
1 tablespoon granulated sugar
1 pinch sea salt
1 cup flour
2 teaspoons grated lemon zest
1 cup fresh blackberries
1-2 tablespoons powdered sugar

Preheat oven to 400 degrees F. Spray a non-stick, 6 cavity popover pan (or muffin tin) with cooking spray.

In a medium bowl, beat the eggs until frothy. Whisk in the buttermilk, granulated sugar, and salt. Slowly whisk in the flour, stirring until smooth. Stir in the lemon zest.

Divide the batter into the popover pan. Add 3-4 blackberries into each well. Bake for 35-40 minutes, or until golden. Cut a small slit into each popover for steam to escape. Dust well with powdered sugar and serve warm with butter and honey, if desired.

Don't have a popover pan? Use a muffin pan.

 Go ahead and sub raspberries or blueberries for the blackberries...

Now the only question is Breakfast or Dessert?