ANNA'S BLUEBERRY BREAKFAST POPOVER

"Anna is a wonderful woman whom I met during a journey to the southwestern Colorado. Easy, and full of flavor, this recipe is sure to become an early morning favorite for many years to come."

1 cup flour
3 eggs
1 1/4 cups milk
1 tablespoon butter, melted
Pinch of salt
1 cup frozen blueberries
2 tablespoons additional butter

Preheat oven to 450.

Melt two tablespoons butter in a 9-inch cast iron skillet. Place flour, eggs. milk, butter and salt in a blender and blend on high for two minutes. Pour batter into a prepared skillet and sprinkle the top with blueberries.

Bake for 35-40 minutes, resisting the urge to open the oven door too early. If the oven is opened too soon, you run the risk of having collapsed popovers, so wait for 35 minutes before checking them. You will know they have finished baking when the top is lightly browned and crisp or when an inserted toothpick or knife comes out clean.

Serve immediately with warm maple syrup.

Serves 4-6
Source: Sharing Mountain Recipes by Randi Lee Levin