These delicious blueberry madeleines are light, buttery, and delicately flavored with vanilla and fresh lemon zest. Each one has a tender crumb and small bursts of juicy blueberry, making them a lovely twist on the classic French tea cake.
Chilling the batter helps the madeleines develop their characteristic rounded shape, while melted butter gives them a rich yet delicate texture. Serve them dusted with powdered sugar alongside coffee or tea, or enjoy them as a simple homemade dessert.
Blueberry Madeleines
Elena-Greta Apostol
These blueberry madeleines are light, buttery, and delicately flavored with vanilla and lemon zest. Fresh blueberries add small bursts of fruit, while chilling the batter helps the cakes develop their characteristic hump.
softened butter or nonstick spray, for greasing the pan
powdered sugarfor dusting
Instructions
Melt the butter and set it aside to cool slightly.
In a large bowl, beat the eggs and sugar for 3–4 minutes, until pale, thick, and slightly increased in volume.
Mix in the vanilla extract and lemon zest.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture in two additions, mixing only until no visible streaks of flour remain.
Slowly pour in the melted butter and fold gently until the batter is smooth and evenly combined.
Cover the bowl and refrigerate the batter for 1 hour.
Preheat the oven to 190°C (375°F).
Generously grease the madeleine pan with softened butter. Dust the molds lightly with flour, then tap out any excess. If using a silicone mold, lightly grease only if necessary.
Spoon the chilled batter into the molds, filling each about three-quarters full. Gently press 2–3 small blueberries into the batter in each mold. Do not spread the batter flat.
Bake for 10–12 minutes, until the madeleines are lightly golden around the edges and spring back when gently pressed.
Let them rest in the pan for 2–3 minutes, then carefully remove them and transfer them to a wire rack.
Allow to cool slightly, then dust with powdered sugar before serving.
Notes
Chef Tips:
Use small blueberries where possible, as large berries can weigh down the batter and distort the madeleine shape.
Avoid overmixing once the flour is added, as this can make the madeleines dense.
For the best texture, serve the madeleines on the day they are baked. Store leftovers in an airtight container at room temperature for up to 2 days.
I simply love cooking and talking about food and recipes so much so that I dropped my successful corporate advertising career five years ago to become a full-time food blogger. And I couldn't be happier.
What excites me? Sharing flavors that transport me back to my childhood, using the tricks I learned from my mom for preparing treats, and experimenting with new ingredients while exploring the forgotten corners of local (and beyond) gastronomy.
Such cute treats. they disappeared fast and look really elegant to serve as well. I thought they were easier to make than I’d initially thought they’d be.
Such cute treats. they disappeared fast and look really elegant to serve as well. I thought they were easier to make than I’d initially thought they’d be.
Thanks for the feedback, Amelia. They are indeed quite easy to make and simply delicious.
Best, Chef’s Pencil Team