A variation on the traditional spongy French butter cake
Prepare for photo overload!
I really do love blueberries…and poppy seeds…and brown sugar…
…and these madeleines!
Besides from being very picturesque, these madeleines have a super moist texture and a perfectly sweet taste. So basically just about everything about them is really amazing.
I have to admit: I am intimidated by most French desserts. But these madeleines are really 100% easier to make than a traditional chewy cookie. Simply mix all the ingredients together until they all just come together (don’t overmix!), and pipe or spoon the batter into a madeleine pan. If you don’t have a madeleine pan, you can use a mini cake or mini tart pan. If you don’t have any of those pans, double the recipe, and bake the batter in a regular cake pan. Simple!
The best part about madeleines is that they are very versatile and customizable. Add really any type of berry, chocolate chips, seeds, or dip them in chocolate to accommodate different tastes. In fact, I just used what fruit I had in the fridge when I came up with this madeleine recipe.
Most madeleine recipes don’t include brown sugar, but I 100% recommend it. It makes the madeleines ten times moister than using only white sugar. Plus, I love how the brown sugar pairs with the blueberries – a match made in heaven!
Before you make a batch of these little French cakes, I recommend adding only a tablespoon of poppy seeds and no more. Too many added poppy seeds tend to make baked goods wait too tough and dense, and for this pastry, we’re going for the total opposite texture – soft and spongy.
And there you have it, a little guide to madeleines!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Brown Sugar Blueberry Poppy Seed Madeleines
- 2 large eggs
- 1 tbsp light, packed brown sugar
- 1/3 cup white, granulated sugar
- 1 tbsp honey
- 6 tbsp unsalted butter, melted
- ¾ cup all-purpose or cake flour
- 1 tbsp poppy seeds
- 1 tsp baking powder
- ¼ tsp salt
- 2 tsp lemon zest
- 1 cup fresh blueberries
- confectioner's sugar ((for dusting))
- Preheat oven to 375 degrees F. Grease a madeleine pan with butter or nonstick cooking spray.
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In a large bowl, beat eggs, brown sugar, white sugar, honey, and melted butter. Beat in flour, poppy seeds, baking powder, salt, and lemon zest until just combined. Do not overmix.
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Spoon about ½ tbsp of batter into each madeleine cavity, filling each about ¾ of the way full (madeleines will rise in oven). Drop 3 or 4 blueberries in each madeleine. Bake madeleines for 10 minutes or until slightly golden brown along the edges. Allow to cool slightly, and dust with confectioner’s sugar. Serve warm, and enjoy!
