Name: Blueberry-Cream Madeleines
Yield: Yield: 18 madeleines
Cuisine: French
Ingredients: 2 large eggs, room temperature; 1 tsp vanilla bean paste or vanilla extract; 1 tbsp heavy or whipping cream; ¾ cup fresh blueberries (If you substitute frozen blueberries, keep them in the freezer until just before using. Otherwise they will streak the batter blue.); ½ cup all-purpose flour; ¾ cup granulated sugar, divided; 6 tbsp (¾ stick) unsalted butter, room temperature; ¼ tsp salt; ½ tsp baking powder

Preparation info

Yield:
18
madeleines

Difficulty
Easy

Appears in

Madeleines

By Barbara Feldman Morse

Published 2014

About

My memories of childhood summers include big bowls of plump fresh blue-berries that my mother put in everything: pancakes, blintzes, ice cream sauce, and, of course, muffins. These madeleines are my take on her muffin recipe, and I love serving them right out of the oven with a side of whipped cream cheese.