Blueberry Popovers

3 Tbsp. butter, cut into 6 equal sized pieces

1 c. whole milk

3 eggs, beaten

¼ c. white sugar

1 tsp. vanilla extract

1 c. all-purpose flour

½ c. fresh blueberries

1 Tbsp. white sugar

1 tsp. ground cinnamon

¼ c. powdered sugar, or to taste

1 lemon, halved

Preheat oven to 375. Put a piece of butter into each of 6 large muffin cups. Place muffin tin in preheated oven until butter melts, about 5 minutes. Set aside. Bet milk, eggs, ¼ c. sugar and vanilla together in large bowl. Whisk flour into milk mixture until you have a batter. Divide batter between muffin cups. Drop even amounts of blueberries into each batter portion. Stir 1 Tbsp. sugar and cinnamon together in small bowl; sprinkle evenly over batter portions. Bake 5 minutes. Reduce heat to 350 and continue baking until popovers are no longer moist in center, about 25 minutes. Dust tops of popovers with powdered sugar. Squeeze lemon juice over popovers. Serve warm. Serves 6. 258 calories;