blueberry madeleines


These fine small sponge cakes are originally from the Lorraine region in France. It's traditionally made without fruit, but I like to bake them with fresh blueberries to have a light summer version.

Served straight from the oven they are best.


for 12 madeleines


70 g fresh blueberries

2 eggs

50 g melted coconut oil, plus extra for greasing


dry ingredients

50 g buckwheat flour

60 g rice flour

15 g potato flour

90 g unrefined cane sugar

1 teaspoon baking powder

Pinch of salt


Preheat the oven to 175°C. With a pastry brush, grease a madeleine tray with a little of the melted coconut oil. 

Sift the dry ingredients in a medium bowl. 

In a second bowl, whisk the eggs and coconut oil until just combined. Add the dry ingredients and stir to evenly combine.  

With a tablespoon, fill each madeleine mould. Prorate the blueberries on the madeleines and bake for 8-12 minutes until golden brown. Leave to cool for a minute, then demould the madeleines carefully with a knife.