Ingredients
- 3/4 cup cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon finely grated lemon zest
- 1/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1/4 cup blueberry preserves
- Confectioners' sugar, for dusting
Preparation
Step 1
Preheat oven to 350 degrees F. Butter shells of madeleine pan extremely well.
In a medium mixing bowl, sift together flour, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter, granulated sugar and lemon zest until creamy, about 1 minute. Beat in sour cream, egg and vanilla until combined; reduce mixer speed to low and beat in flour mixture and milk until well combined, about 1-2 minutes. Gently fold blueberry preserves into batter. Fill madeleine shells and bake for 10-12 minutes or until puffed, set, and golden brown around edges. Immediately run a butter knife around madeleine edges and remove from pan to cool.
Dust with confectioners' sugar if desired.
Makes 2 dozen madeleines