Lemon blueberry everything, please and thank you.
I’ve been kind of obsessed with the idea of lemon blueberry baked goods for a few months. I attended a baby shower in March where they had cupcakes, and I could not understand why there was frosting on a blueberry muffin. One of the girls let me know that they were lemon blueberry cupcakes, which only served to remind me that muffins are truly just cupcakes without frosting…which I like, because I actually don’t want my frosting desserts to get mixed up with my fruit desserts. Boundaries.
Anyway, the idea of lemon and blueberry (without frosting) sounded delicious, and I whipped up my own batch of muffins (thank you very much) for my sister in law’s shower a few weeks later. And, to be honest- they were amazing. I’ll go ahead and hand back my humble card right now, because these muffins were everything I hoped for.
And then, for some reason, I really couldn’t let that flavor combination go. My sister’s boyfriend has made some pretty serious blueberry waffles on more than one occasion over the past few months, and I just kept thinking about how good they would be with lemon. And then my madeleine pan fell out of one of my over filled cupboards and it was game over.
Lemon Blueberry Madeleines
– 2/3 cup white sugar
– 1 lemon, zested
– 1 cup flour
– Pinch of salt
– 3 eggs
– 1 tsp vanilla
– 10 tbsp butter, melted
– 1 pint blue berries
Prepare your pan: preheat the oven to 375 and spray your madeleine pan with Bakers Joy, or butter and flour. Both work equally well here, so whatever you have on hand! Also, I bet you could make these in cupcake pans, but I really, really love a madeleine pan. You can get one for less than $15 with a 20% off BBB coupon, and it makes crispy edges, and they’re fancy. Just think about it.
Prepare the batter: measure the sugar into a medium mixing bowl, and zest the lemon into it. (Equipment note: I’ve found that you really need a microplane to best zest citrus- I tried making a few other things work, like the multiple cheese graters we seem to own, and it never worked out. I finally bought a microplane at Marshalls, and have never looked back.) After the lemon is zested, use a fork to mix the zest into the sugar until it’s really well incorporated. Mix in the flour, salt, eggs and vanilla, and then add the butter and stir just until well mixed.Make the madeleines: I always have problems with blueberries falling to the bottom of the batter, so I took a different approach with these. Pretty much, I dropped between 3-6 blueberries in each well of the pan, and then just covered the berried with batter (resulting in wells that were just slightly less than full). At this point, I sprinkled the batter with coarse sugar, for an extra crunch, but that’s totally unnecessary. Bake for about 8 minutes, until golden brown and baked through. These are amazing fresh out of the oven, obviously, but if you can wait 30 minutes or an hour to eat them, they get a really lovely crunch on the edges that’s…amazing. So good. Awesome.