BIG BLUEBERRY POPOVER

"Great for breakfast a refreshing change of pace from muffins. Great with blueberries, but any berry can be used."

1 cup milk
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
1/4 teaspoon salt
1/8 teaspoon fresh ground nutmeg
1/4 cup granulated sugar, divided use
1 cup sifted white flour
2 eggs, beaten
1/4 teaspoon ground cinnamon
1 cup blueberries or other berries

TO PREPARE:
Mix first 5 ingredients plus 3 tablespoon sugar in a large bowl. Stir in flour, then eggs until just combined; let this batter stand for 5 minutes.

Meanwhile, mix remaining 1 tablespoon sugar and cinnamon in a separate bowl; set aside.

TO COOK AND SERVE:
Adjust oven rack to middle position and heat oven to 450 degrees F.

Place berries in a buttered 9-inch pie pan. Pour batter over the berries; sprinkle cinnamon-sugar over the batter.

Transfer pan to the oven and bake for 20 minutes. Reduce oven temperature to 350 degrees F; bake until popover is firm and golden brown, 15 to 20 minutes longer.

Cut popover into wedges and serve immediately.

Servings: 6
Source: Cook's Magazine, June 1990