Blueberry Madeleines

Name: Blueberry Madeleines
Prep time: 25 min
Cook time: 8 min
Total time: 45 min
Yield: 22
Cuisine: French
Ingredients: 1 teaspoon butter, for pan preparation; 1 tablespoon All-purpose flour, for dusting pan (approximately 1 tablespoon); 2 large eggs; ½ cup granulated sugar; 1 teaspoon vanilla bean paste; ¼ teaspoon salt; ½ cup all-purpose flour; 9 tablespoons butter, melted and cooled; ½ cup fresh blueberries; 2 tablespoon Powdered sugar for dusting (approximately 2 tablespoons)

Recipe GLPRf3c48efe749f89

French

Dessert

45 min

83 cal

Servings: 22

Oven

SNAP eligible

Delicate, buttery French-style cakes studded with fresh blueberries, baked in a madeleine pan until golden and tender. Light dusting of powdered sugar adds elegant sweetness to these charming shell-shaped treats perfect for breakfast, brunch, or afternoon tea.

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Ingredients

1 teaspoon butter, for pan preparation

1 tablespoon All-purpose flour, for dusting pan (approximately 1 tablespoon)

2 large eggs

½ cup granulated sugar

1 teaspoon vanilla bean paste

¼ teaspoon salt

½ cup all-purpose flour

9 tablespoons butter, melted and cooled

½ cup fresh blueberries

2 tablespoon Powdered sugar for dusting (approximately 2 tablespoons)

Directions

Preheat your oven to 375°F (190°C).
Prepare a 12-cavity or larger madeleine pan by brushing each well with the 1 teaspoon of softened butter, then dust lightly with all-purpose flour, tapping out any excess.
In a medium bowl, whisk together the 2 large eggs and ½ cup granulated sugar using an electric mixer on medium-high speed for about 2-3 minutes until the mixture is light, fluffy, and pale.
Add the 1 teaspoon vanilla bean paste and ¼ teaspoon salt to the egg mixture and beat until just combined.
Gently fold in the ½ cup all-purpose flour using a spatula or low mixer speed, stirring just until the flour disappears and no lumps remain—do not overmix.
Slowly drizzle in the 9 tablespoons of cooled melted butter while mixing on low speed, continuing to fold gently until the batter is smooth and well blended.
Scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated evenly.
Place 1 fresh blueberry into the bottom of each madeleine well, then spoon approximately 1 tablespoon of batter over it, then gently press 1 or 2 more blueberries into the top of the batter in each well.
Bake in the preheated 375°F oven for 7-9 minutes until the madeleines are golden brown and spring back when lightly pressed with your fingertip—do not overbake.
Remove from the oven and allow the madeleines to cool in the pan for 5 minutes, then gently turn out onto a cooling rack or plate.
Once cooled to room temperature, dust lightly with powdered sugar and serve.

Comments

Grocery List Plus Editorial Staff3.75

This is a classic French pastry that works beautifully for Charlotte — all ingredients (butter, eggs, flour, sugar, vanilla, fresh blueberries, powdered sugar) are readily available at any Harris Teeter, Food Lion, Walmart, or ALDI without a special trip. The real caveat is time and attention: the stated 45 minutes ignores that you need to chill the batter for at least 30 minutes before baking, plus the madeleine pans themselves are a one-use purchase unless you already own them. At roughly $0.35–$0.45 per madeleine, the cost is reasonable, but this is a special-occasion bakery item, not a weeknight crowd-pleaser — it demands precision, even temperature, and careful pan handling. They do not reheat well once cool, so plan to serve them the day they are made, fresh and still faintly warm.