Blueberries are ripe and delicious in stores now.
If I’m not eating them by the handful,
I like baking with them, they are so juicy and sweet, they are a great addition to baked goods, like Blueberry Banana Chocolate Chip Cake, Chocolate Blueberry Cheesecake Cupcakes and Blueberry Filled Cupcakes.
One of my favorite ways to enjoy blueberries is to add them to my Yummiest Pancake Recipe.
Today I’m baking them into madeleines….and I will mention, these are IRRESISTIBLE!!!
measure out all your ingredients
If you mix the blueberries into batter, the berries will crush and the batter will turn a purplish color, I decided I wanted to blueberries to stay in tact, so I placed one blueberry on the bottom of each well in the madeleine pan, then place two tablespoons of batter on top then two more blueberries.
Bake madeleines until they are golden on the edges and the madeleines spring back when pressed gently.
- 2 large eggs
- 10 tablespoons butter (melted and cooled) (use 1 teaspoon butter for preparing pans)
- ⅔ cup brown sugar
- 1 teaspoon vanilla bean paste
- ⅛ teaspoon salt
- 1 cup flour (plus 2 tablespoons flour for dusting pans)
- ½ cup blueberries
- powdered sugar for dusting over madeleines when baked
- Prepare madeleine pan by buttering and flouring pan lightly
- Preheat oven to 375 degrees
- Beat eggs and sugar with mixer, add vanilla and salt
- Mix in flour on low just until blended
- Pour in butter in a steady stream while mixing on low
- Scrape sides and be sure everything is well blended
- Place 1 blueberry in the bottom of each well in the madeleine pan, then place two tablespoons of Batter on top of each blueberry, then add two more blueberries on top of the batter
- Bake 7-9 minutes or until golden and the cookie springs back when gently pressed
- Allow cookies to cool in pan, then dust with powdered sugar
Madeleines are so delicious, they can be enjoyed at breakfast, over coffee or tea or for dessert.
Medeja says
June 21, 2014 at 2:42 amMmm..they look delicious! Too bad we don’t have blueberry season now 🙂
Terri C says
June 21, 2014 at 12:56 pmThank you for all the wonderful madeleines recipes, I inherited my chef cousins pans. These kind of recipes have been hard to find!
The Bearfoot Baker says
June 22, 2014 at 4:19 amI have fresh blueberries in the fridge and they want to become your blueberry madeleines! I am going to assist them. Thanks for the recipe!
Jen @ Jen's Favorite Cookies says
June 22, 2014 at 10:05 amThese look so awesome! I love baking with fresh berries.
Brenda @ a farmgirl's dabbles says
June 23, 2014 at 6:59 amSo pretty! The perfect little sweet bite!
Maria says
June 23, 2014 at 7:14 amSuch pretty cookies!
Glory/ Glorious Treats says
June 23, 2014 at 10:02 amYou are the Madeleine queen! These look delicious!!
Micah says
January 4, 2015 at 7:13 amWhere did you get your measuring spoons and the heart shaped nesting bowls? I’m in loooooove with them!
Diane says
January 4, 2015 at 2:04 pmHi, the measuring cups are from world market, they have matching measuring spoons too. The small heart shaped dishes are from pottery barn, the larger heart dish I don’t recall where I purchased it.
doris Fenech says
October 24, 2017 at 5:44 amHi could I use vanilla extract instead of vanilla paste?
Diane says
October 26, 2017 at 3:04 pmVanilla bean paste and vanilla extract are interchangeable, you use the same amount. If you haven’t tried vanilla bean paste, I recommend it, it’s delicious!