Ingredients:
- 125g Matthews French Strong Patisserie Flour
- 125g Butter
- 125g Golden Caster Sugar
- 2 Eggs
- Zest of 1 Lemon
- 100g Blueberries (fresh is best for this recipe, and the smaller the better really)
- 1tsp Baking Powder
Blueberry and Lemon Madeleines Recipe
Blueberry and Lemon Madeleines Recipe
Blueberry and Lemon Madeleines Recipe
This fantastic Blueberry & Lemon Madeleines recipe is a must bake this May Day Bank Holiday. Shared with us by our in-house pro baker, Sophie Carey, we hope you enjoy baking these as much as we do!
- Baker: Sophie Carey
- Makes: 12-15 Madeleines
- Prep time: 30 Minutes
- Bake time: 10-12 Minutes
- Flours used: Matthews French Strong Patisserie Flour
Blueberry and Lemon Madeleines Method:
- Preheat the oven to 180 degrees Celsius. Melt the butter and allow to cool slightly - use a small amount of it to grease your Madeleines tin, then dust it with flour.
- In the bowl of a stand mixer fitted with a whisk attachment, whisk the eggs and sugar until really light and fluffy - at least 10 minutes.
- Add the lemon zest, the flour, and the butter along with a pinch of salt and whisk again until all combined (make sure to scrape down your bowl and whisk once more). Leave the mixture to sit for at least 15 minutes.
- Once the mix has rested, decant about a tablespoon into each hole in your Madeleine tin. Carefully add 2 or 3 blueberries to the top of each Madeleine - no need to press them in, they’ll sink. If your blueberries are large, just do 1 or 2 per Madeleine.
- Bake for 10-12 minutes or until well risen and golden brown - you might find that you have to turn the tray halfway to ensure they brown evenly.
- Cool for 10 minutes in the tin before moving to a wire rack to cool completely. Drizzle with melted white chocolate for an extra special touch!