Glazed Blueberry Madeleines

glazed blueberry madeleines | Vagabond BakingI wish these photographs truly showed off these divine little morsels better. Alas, very overcast, snow filled skies and a lack of lovely quirky props means the pictures aren’t exactly glamorous. These tasty madeleines are really something special, soft almond sponges filled with home-made blueberry curd and glazed with a colourful blueberry icing.

Ground almonds gives these petit cakes a subtle marzipan flavour which beautifully complements the blueberry curd filling. The curd itself is thick and rich. It could be used as a tart filling, in cakes, on toast, very versatile and what a colour!

glazed blueberry madeleines | Vagabond Baking

I made the curd after a small tray of blueberries had become forgotten in the fridge. An oversight. Turning a little wrinkly, I felt I could save them and decided to try making a curd. I simply used my go-to lemon curd recipe and switched the lemon for cooked, pureed blueberries. Simple and utterly delicious.

It was a very natural progression to fill madeleines with it. I’ve done it with lemon curd, so why not purple curd! With all that purple filling, I felt the madeleines needed a glossy coat too, so I made some icing with more pureed blueberries.

glazed blueberry madeleines | Vagabond Baking

Glazed Blueberry Madeleines

Oven 180 C / gas 4 / 350 F

madeleine pan, greased unless silicon, makes around 28

  • 125 g {1 + 1/4 stick} unsalted butter
  • 2 free-range eggs
  • 100 g {2/3 cup} caster sugar
  • 2 tbsp milk
  • 1/4 tsp almond extract
  • 45 g {1/3 cup} ground almonds
  • 85 g {1/2 cup} plain flour
  • 1 tbsp baking powder

Melt the butter, either in a pan or very gently in a microwave. Set aside to cool a little.

Beat the eggs and sugar in a bowl using a balloon whisk or with a food mixer until velvety and aerated. It should leave a trail when the whisk is lifted above the batter.

Add the milk and almond extract to the cooled butter then whisk into the egg mixture.

Combine the flour, ground almonds and baking powder then sift half of it into the batter, fold in with a metal spoon. Sift and fold in the rest.

Now set the bowl in the fridge for a few hours, covered. You can happily leave the batter overnight but a couple of hours is fine. During that time the batter will thicken and be sponge-like in its appearance.

Drop a teaspoon of the batter into each of moulds on the madeleine pan then pop into the hot oven. If you are using a silicon mould, rest it on a baking sheet for support.

To get a good rise on your madeleines you need to open the oven door for a minute mid-bake, so don’t wander away! I learnt this trick from Lorraine Pascale and it has never failed me.

Bake for 5 minutes then open the oven door a couple of inches. Set a timer for a minute. Once the minute is up, shut the door and continue to bake for 6 or 7 minutes.

Release from the moulds and cool on a wire rack. If you need to reuse your madeleine pan, give it a quick wash in hot soapy water and dry it before you grease it and fill it for the next batch.

Glazed Blueberry Madeleines

Blueberry Curd

makes one standard jam jar full.

  • 150 g {1 cup} fresh blueberries
  • 1 tsp water
  • 65 g {just over half stick} unsalted butter
  • 125 g {half cup} caster sugar
  • 2 free-range eggs, beaten

Place the blueberries into a jug or mug along with the teaspoon of water. Microwave on high for about 1 minute 20 secs until they have burst their juices and are bubbling up. Alternatively, you could do this in a small saucepan.

Use a hand blender to blitz the cooked blueberries into a deep purple liquid. Set two tablespoons of this juice aside to make the glaze.

Now to make the curd. Melt the butter then place in a non-plastic bowl over a pan of gently simmering water, don’t let the water come into contact with the bowl, an inch or so is enough.

Stir in the sugar and let it dissolve into the melted butter.  Add the beaten eggs and the blitzed blueberries {minus the two tablespoons set aside for glaze}. Mix it well in.

Leave the curd to cook, the simmering water over a low heat, for about 25 to 30 minutes. Stir it every now and again. It should thicken, coat the back of a spoon and draw your finger down it {careful, it’s hot!}. The ridge should not fill in.

Sieve the curd into a hot, clean jar then leave to cool.

Now let’s put it all together!

Put some of the blueberry curd into a piping bag fitted with a fine plain nozzle. Poke the nozzle into the non-fluted side of the cooled madeleines and squeeze a little of the curd into the centre of the cake. You kind of have to guess how much is enough. Too much and it explodes out the other side!

Blueberry Glaze

  • 2 tbsp of the blitzed blueberries, reserved from earlier
  • 75 g {half cup} icing sugar

With the blueberry liquid in a bowl add the icing sugar in stages, mixing in, until you get a coat-able consistency. Dip the madeleines, fluted side down into the icing then set on a rack to dry.

These madeleines are dangerous. Perfectly mouth sized, you can inhale a few before you’ve even realised it!

Glazed Blueberry Madeleines

13 Responses

  1. I love (naturally) purple food! What a great idea – looks relish.

  2. a lovely shade of purple! never thought of making blueberry curd but the colour looks so inviting, and rarely do you get such a shade with other ingredients! now I know what to do if I have a forgotten punnet of blueberries…

    Love that you glazed the madelines with a blueberry glaze as well.

    • That was my thoughts. I often just nuke them in the microwave {when I’m staying in a house, I don’t have one in the van} for a very speedy hot compote and stir it through yoghurt.

  3. Unique and tasty idea to jazz up madeleines. I’d be happy to inhale at least a few πŸ™‚ thanks, Tracey

  4. jmcvl says:

    Oh. My. Goooooossssh! These look unspeakably delishious xxxx yum

  5. Those look delicious and such a pretty color! I absolutely love blueberries!

    • I think they are possibly my most used flavour ingredient! I adore them cooked, I’d rather have a blackberry if it’s got to be raw. The colour you get from blueberries is just too exciting, I just have to bake with them!

  6. You seriously just solved a dilemma…we’re doing a blueberry and lemon layer cake this weekend were just pondering where we were going to get a blueberry curd recipe. It’s like your a psychic, super baker, super photographer person or something. Thanks Rachel…I’ll send some pics and make sure our guests get a link back to you. Sorry for the snow! Kevin

    • haha, wow! Great minds think alike eh! The recipe is easy and you can double it if you need lots of curd! I think a squeeze of lemon juice with the blitzed blueberries would add a hint of sharpness. I may do this next time I make it. I can’t wait to see your cake πŸ™‚