Lemon Blueberry Madeleine Recipe with Chia Seeds

Years ago I ate my first madeleine at a Starbucks store in Denver Colorado where I was on a 3 month work assignment. Almost every day around 3 pm, my colleagues and I would pick up chai lattes and madeleines from Starbucks. Those soft shelled lemon vanilla tea cakes were a new discovery. I have had my share of “better” madeleines since then. So I am sharing a simple lemon and blueberry madeleine recipe below. These madeleines are spongy inside with a thin crisp crust forming outside along with the bump on top (often referred to the nipple of a madeleine). The “nipple” bump in the madeleines indicates a successfully baked madeleine.

This recipe is inspired from Gordon Ramsay’s recipe. I found his madeleine recipe the easiest in terms of measurements and technique. You will however require a madeleine baking tray otherwise it will be impossible to get those shell like shapes. I added chia seeds instead of poppy seeds as well as pushed in few blueberries before baking these madeleines. I love these for brunch with a hot bowl of steel cut oats or any fruity make ahead breakfast bake 🙂

Recipe Notes on Baking a Madeleine

Further here are my notes on baking madeleines for the novice baker

• Melt the butter to mix in the batter of eggs, sugar and flour. Unlike creaming butter and sugar first as it is done in cakes, we need to have a liquid melted butter that should be room temperature otherwise the eggs will scramble.
• You don’t need an electric beater – Just a spatula and bowl for mixing will do.
• Chill the madeleine batter in the refrigerator for at least 3-4 hours. Even better is if you can chill it overnight. This helps to get the bump or the “nipple” in the madeleine once baked. Since the baking time is about 12-15 min, bake them fresh in the morning for brunch if you are looking for an occasional sweet indulgence for lazy brunches.
• Follow the technique of brushing melted butter on the madeleine pan and dusting some flour before pouring the batter. Once baked the madeleines will instantly pop out.
• In this recipe, I use lemon zest and juice. Try using oranges, limes, grape fruits or any other citrus fruits of your choice.
• And as previously mentioned, to get the shell like shapes you will need a madeleine baking tray.

Jump to Recipe

These easy lemon blueberry madeleines bake quickly and will brown once done. They have a slight baked crust on top and are soft cake like inside. I call it a cross between a chewy cookie and cake. The thing I like most about these is that you can prepare the batter well in advance. Then just keep popping them in the oven to bake as you like. I like to serve these for brunch or tea as the “sweet yet not so sweet” indulgence.

What combinations will you want to bake besides the classic vanilla madeleine? Here are few combinations that I can think of

• raspberries + chocolate/cacao
• blueberries + poppy seeds
• Lemon + honey
• Ginger + honey
• Almonds + lemongrass

Do let me know if you like madeleines and what flavors? Have you baked them and what has been your experience?