Blueberry + Lemon…a heavenly combination that makes desserts so, so delicious!
Of course I couldn’t make just strawberry madeleines without making a blueberry-lemon version!!
So what caused me to change my view? A lot of it, if not all of it has to do with the artificial lemon flavor that I would taste in different desserts. I don’t know what was put in them, but I just couldn’t stand that “fake” lemon flavor. So if we were at a potluck, or a gathering I would totally skip the lemon dessert (if there was any) and just go for chocolate dessert or whatever else they had. Now, if there was only lemon dessert, I would be doomed and would either force-eat it, or skip it altogether.
It was a serious hate I tell you! Until one day I saw a lemon bar recipe that looked really delicious for my non-lemon-dessert self. I decided to give it a try and see how it comes out.
Oh my goodness! That my friend was one of the greatest, most delicious, and genius dessert decisions ever! That lemon bar has opened my eyes to the decadence and goodness of lemon desserts! And again, it’s all about using natural ingredients in our baking!
I’m not saying to use all organic ingredients, but artificial ingredients will make your dessert taste artificial. And it’s just not healthy!
Oh, what a difference it makes when you use real ingredients!! It’s like a whole new dessert! That was just the beginning of my love for lemon desserts. I have now tried quite a lot of lemon dessert recipes, and I don’t think some have even made it on the blog yet! So expect more lemon desserts because the fun has only just begun!
As for these blueberry lemon madeleines, what can I say? Only one thing…try them for yourself and see how elegantly decadent they truly are!! They are very easy to make, and they are perfect for a baby shower, bridal shower, birthday party, spring/summer party, or just your regular weekend treat!
Gourmet Blueberry Lemon Madeleine Cookies:
2 large eggs
2/3 cups sugar
1 tsp. vanilla extract
Zest of 1 whole (medium) lemon
2 Tbsp. lemon juice
1 pinch salt
1 1/8 cups flour + 1 Tbsp.
10 Tbsp. melted butter
1 1/2 cups blueberries
Preheat oven to 375 degrees. Generously butter and flour pan for large madeleines.
Using electric mixer, beat eggs and sugar in a large bowl just to blend. Beat in vanilla, and salt. Add the lemon zest and lemon juice. Slowly fold in the flour, just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Mix the blueberries with 1 tablespoon of flour. Fold the blueberries in the batter.
Spoon 1 Tbsp. batter into each indention in your madeleine cookie pan. Bake until puffed and brown, about 10-16 min. Cool 5 min. Gently remove from pan, and allow them to cool completely. To serve, dust the madeleines with powdered sugar.