Lemon Blueberry Madeleine Recipe
Quick and easy lemon blueberry madeleine recipe that is easy to bake with pantry staple ingredients.
Equipment
- oven
- Madeleine baking tray
Ingredients
- 80 grams self raising flour
- 80 grams melted butter
- 50 grams sugar
- 3 medium eggs at room temperature preferably free range organic
- 1 medium lemon juiced and zested
- 1 tbsp chia seeds
- 150 grams blueberries
- 1 tbsp vanilla extract
Instructions
- Pre heat an oven to 180 deg centigrade
- In a bowl crack in the eggs and whisk with sugar until light and frothy
- Slowly add in the self raising flour , followed by the melted butter. Whisk gently to ensure everything is mixed thoroughly.
- Next mix in the chia seeds, vanilla extract, grated lemon zest and juice
- Stir well until all combined and refrigerate at least 3-4 hours (preferably overnight)
- Dust and butter the madeleine baking tray
- Pour the chilled batter in each mold not up to the brim, since they will rise while baking. At this stage also add in 2-3 blueberries in each mold talking care not to overcrowd it too much
- Then bake in a pre-heated oven at 180 degree centigrade for 12-15 min. You will see the madeleines turn to little cakes with a slight bump (called the nipple) popping up and they are done to take out.
Notes
Notes on Sugar
I used less sugar and if you prefer a nice sweet taste add in about 80 grams of sugar instead of 50 grams.