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Jordan Pond popovers recipe

Jordan Pond Popovers Recipe

The easiest and fool proof Jordan pond popovers recipe that are served with blackberry jam butter and a sweet homemade 10 minutes caramel sauce.
Course Breakfast
Cuisine American
Keyword Jordan Pond Popovers
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 444kcal
Author Catalina Castravet



  • cups whole milk
  • cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 eggs room temperature
  • non-stick baking spray

Blackberry Jam Butter:

  • sticks butter room temperature
  • cup blackberry jam

Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter at room temperature and cut up into pieces
  • ½ cup heavy cream
  • 1 teaspoon salt



  • Microwave the milk for 2 minutes just until it's lukewarm.
  • Add the ingredients: milk, flour, baking powder, salt and eggs to a blender and blend until smooth. Make sure to stop, scrape the blender sides and blend until all combined and smooth. Let the batter rest for about an hour at room temperature.
  • Preheat oven to 450 F degrees. Spray popover pan generously with baking spray. Fill each popover cup almost to the top with batter.
  • Place the popover pan on a baking sheet and transfer to oven.
  • Bake at 450 F degrees for 15 minutes. Reduce the oven temperature to 375 F degrees and bake for another 17-20 minutes, or until popovers are golden brown.
  • Remove from oven and serve warm.

Blackberry Jam Butter:

  • While the popovers are baking work on the blackberry butter. In the bowl of an electric mixer on medium speed whip the butter for one minute, add the blackberry jam and whisk until combined, making sure to stop the mixer and scrape the bowl walls with a rubber spatula. Using an ice cream scoop, scoop the butter onto a plate and set aside.

Caramel Sauce:

  • Now work on the Caramel Sauce: In a medium sauce pan over medium heat melt sugar while stirring constantly until a brownish liquid forms.
  • When sugar has completely melted, add the butter and stir until well combined.
  • Carefully while still stirring add the heavy cream, once all the cream has been added let the mixture boil without stirring for one minute.
  • Remove from heat, stir in salt, transfer to a mason jar (or any other container) and let it cool.


The preparation and cooking time reflect the effort made for the caramel sauce as well and the resting period for the batter.
Feel free to double the recipe for a larger batch.


Calories: 444kcal | Carbohydrates: 57g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 648mg | Potassium: 226mg | Fiber: 1g | Sugar: 35g | Vitamin A: 795IU | Vitamin C: 1.2mg | Calcium: 145mg | Iron: 2.2mg