Elevate your party or your Sunday afternoon with these Blueberry Lemon Madeleines dipped in blue chocolate! They are wonderfully tasty and fluffy, with lemon flavour and juicy blueberries inside. Last but not least, they are incredibly easy to prepare!
Why make this recipe
Madeleines are among the most elegant mini cakes, perfect for all occasions. They are fluffy and tasty but also unexpectedly easy to make!
With this recipe you will learn how to make madeleines the easy way! You will also enjoy the wonderful combination of lemon and fresh juicy blueberries. Last but not least you will learn how to make naturally dyed blue chocolate dip: one that you can use also for other desserts and even for homemade candies.
For the madeleines you need very simple ingredients: all-purpose flour, eggs, olive oil, sugar, baking powder and lemon zest or extract. You also need some fresh blueberries.
For the chocolate dip you would need white chocolate and butterfly pea powder or blue spirulina powder. Beware that the butterfly pea powder creates a shade between grey, blue and purple, while the blue spirulina powder makes a more intensive blue colour.
It is easy to make standard madeleine batter with simple ingredients. For best results you need to follow strictly the preparation steps:
- Beat the eggs and the sugar and lemon extract for 4-5 minutes
- Gradually add the flour sifted together with the baking powder. That is an important moment for fluffy and evenly raised madeleines.
- Add the oil at the end, folding it very gently with a rubber spatula.
- Refrigerate the batter for at least 20-30 minutes
- Grease and flour very well the cavities of the madeleine tin
- Pipe or spoon the batter into the cavities.
- Bake until the edges are golden.
It is considered that the longer you refrigerate the dough, the more likely is the madeleines to form a “bump” in the middle when raising. The bump is an important sign for quality old fashioned French madeleines. I personally prefer their shape to be more even and I find their texture very satisfying even without a large bump.
This recipe makes about 20 madeleines, which probably means you need to bake them twice in the same pan. After baking the first batch, make sure you wash and dry the pan thoroughly before greasing and flouring it again.
It is recommended to use a scale but if you measure your ingredients with cups this is still ok.
350º F or 180º C work great.
Yes! A muffin tin would work equally well. Beware that the elegance of these mini cakes is their shell shape. So even if they would be equally tasty in the shape of muffins, they would lose part of their charm.
Some people say they are best eaten right away after baked. My opinion is that they are nice also on the next day, even though the texture becomes denser.
Yes. Place them in airtight container. You can keep them frozen for up to 3 months.
If you made this recipe, please let me know in the comments how it went!
You may want to check out also my Hazelnut Madeleines
If you like blueberry and lemon, here are few more recipes for you:
- Honey Lemon Panna Cotta with Blueberry Jam
- Blueberry, Lemon and Basil Cake
- Blueberry cake for a half birthday
Blueberry Lemon Madeleines
For the madeleines:
- 1 cup/ 120 g all-purpose flour
- 2 eggs
- ⅓ cup/ 80 ml olive oil + more for greasing
- 2 tsp lemon extract or lemon zest
- ½ tsp baking powder
- ½ cup/ 100 g caster sugar
- ½ cup/ 100 g fresh blueberries
For the blue chocolate dip:
- 3,5 oz/ 100 g white chocolate
- 2 tsp butterfly pea powder or 1 tsp blue spirulina
- Sift the flour together with the baking powder.
- In a large mixing bowl beat with a mixer the eggs, sugar and lemon extract or zest for 4-5 minutes, until the mixture becomes pale and increases its size.
- Gradually add the flour mixture, folding it carefully with a rubber spatula.
- Add also the oil, mixing gently until absorbed.
- Cover the bowl with cling film and refrigerate for at least 20-30 minutes.
- Preheat oven to 350º F/ 180º C. Grease very well the cavities of a madeleine pan and sprinkle with flour on top.
- Use a piping bag or a teaspoon to fill the madeleine cavities about ¾ full. Insert 1-2 blueberries in each madeleine.
- Bake for about 10-12 minutes or until the madeleines are puffy on top and golden at the sides.
- Let cool for 5 minutes and then carefully pull them up with a butter knife.
- Clean well the pan before greasing it and flouring it again for the rest of the madeleines.
- When all the cakes are at room temperature, dip them in chocolate. Let them dry on a sheet of parchment paper.
- Melt the white chocolate on a double boiler. Add the butterfly pea powder. Mix for 5-10 minutes with a rubber spatula, until the powder is dissolved completely and the chocolate has cooled.