Blueberry Madeleines today, friends! Yes. Madeleines need to happen more often around here.
I made some sweets for an event over the weekend, which included a whole bunch of mini cupcakes and two sheet cakes. That was the plan. Then Saturday afternoon my mom and I wondered if it would be enough for all of the guests. (It probably would have been lol.) But I decided to throw in a spontaneous batch of my lemon madeleines, and I forgot just how much I love them! It’s been awhile, but they were so easy and quick to whip up. Light and airy and just sweet enough to hit the spot.
In Alabama we usually don’t have much of a fall or spring. It’s summer, decent for like two weeks, and then winter, and vice versa. But we’ve been having the loveliest spring weather for a few weeks now and I’m all about it! All the fresh produce, spring flavors, spring colors. I thought blueberries would be a nice addition to these madeleines and I love how they turned out. They look a little artsy to me with their patches of blues and magentas and purples.
About this recipe
Madeleine pans: I have three madeleine pans and this recipe filled four pans-worth. If you don’t have madeleine pans, you could probably make these in a muffin pan. They’ll just look different, obviously!
Fresh blueberries: I used fresh berries here and I haven’t tried it with frozen. I’d say if you do use frozen berries, just make sure to let them thaw on some paper towels and pat them dry.
Storage: These madeleines are best the same day they’re made. By day two or three they’ll probably be a little bit soggy because of the berries. Store at room temperature in an air tight container.
These Blueberry Madeleines aren’t too sweet and pair perfectly with your afternoon cup of coffee! I think it’d also be acceptable to have a couple along with your breakfast. 😉
- ⅔ cup granulated sugar
- 3 large eggs
- 1 cup all purpose flour
- ½ tsp baking soda
- ½ cup butter melted and cooled
- 1 tsp vanilla extract
- 2 cups fresh blueberries
- Preheat oven to 350°F and set aside three to four non-stick madeleine pans.
- Combine sugar and eggs in a bowl and mix on medium-low speed using an electric hand-held mixer. Mix until slightly foamy.
- Add flour and baking soda; mix until combined. Mix in melted butter and vanilla. Fold in blueberries.
- Add about 1/2 tablespoon of batter (making sure to get a few blueberries in each) to each of the shell-shaped cavities in the Madeleine pans. Bake for 5-7 minutes, or until edges are golden brown and the "bump" in centers of madeleines are set.
- Let the madeleines cool in the pans for a few minutes, then gently remove them from the pans with a knife and let them finish cooling on a wire rack. Repeat with remaining batter.
- Store covered at room temperature.
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