Instructions

• Microwave the milk for 2 minutes, or until just lukewarm.
• In a blender add the milk, flour, ½ teaspoon baking powder, ½ teaspoon salt, and the 3 eggs. Blend until smooth, stop and scrape the sides, then blend again until fully combined and smooth. Cover and let the batter rest at room temperature for about 1 hour.
• About 15 minutes before you plan to bake, preheat the oven to 450°F. Generously spray a popover pan with non-stick baking spray and place the pan in the oven while it preheats.
• Remove the hot popover pan from the oven with oven mitts, set the pan on a baking sheet, and fill each popover cup almost to the top with batter. Work quickly so the pan stays hot.
• Put the baking sheet with the popover pan into the oven. Bake at 450°F for 15 minutes (do not open the oven door). After 15 minutes, reduce the oven temperature to 375°F and continue baking for another 17–20 minutes, until the popovers are well puffed and golden brown. Remove from oven and let cool slightly in the pan for 2–3 minutes, then transfer popovers to a rack. Serve warm.
• While the popovers are baking, make the blackberry butter: in the bowl of an electric mixer fitted with the paddle or whisk, beat the 1½ sticks butter at medium speed for about 1 minute until light. Add the ⅓ cup blackberry jam, stop the mixer and scrape the bowl, then beat until the jam is fully incorporated and the mixture is smooth. Scoop the blackberry butter into portions using an ice cream scoop and set aside.
• Make the salted caramel sauce (work carefully — hot sugar): in a medium saucepan over medium heat, add the 1 cup granulated sugar. Heat the sugar without adding water, gently swirling the pan occasionally, until it melts and turns an amber color. Once melted and amber, add the 6 tablespoons unsalted butter (cut into pieces) and stir or whisk until the butter is melted and combined.
• Remove the pan from heat and slowly whisk in the ½ cup heavy cream (the mixture will bubble vigorously). Stir in the 1 teaspoon salt until smooth. If needed, return to low heat briefly to combine fully. Transfer the sauce to a heatproof container and let it cool slightly.
• To serve, split or open warm popovers and spread with the blackberry butter. Drizzle with the salted caramel sauce as desired.