1-Getting started with baking these treats is as fun as eating them. First, preheat your oven to 350°F (175°C) and lightly grease your madeleine pan to prevent sticking. This step sets the stage for that signature shell shape and golden edges you love. Gather all ingredients to make the process smooth and enjoyable.

2-In a separate bowl, sift together the dry ingredients: cake flour, baking powder, baking soda, and salt. This ensures even distribution and helps the madeleines rise perfectly. For the wet ingredients, melt the vegan butter and whisk it with raw cane sugar until well combined, then add almond milk, lemon juice, aquafaba (or flax egg), vanilla extract, and lemon zest for a smooth mixture.

3-Gradually fold the dry ingredients into the wet ones, stirring just until combined to avoid tough madeleines. Gently toss the fresh blueberries with a teaspoon of flour to keep them from sinking, then fold them into the batter. Fill the madeleine pan cavities about halfway, which should yield around 20 madeleines, and bake for 20 minutes until they’re golden and spring back when touched.

4-After baking, let them cool in the pan before transferring. While they cool, prepare the glaze by sifting the powdered raw cane sugar and whisking it with lemon juice and optional blueberry jam. Dip or drizzle the cooled madeleines in the glaze for an extra layer of flavor. This recipe takes just 15 minutes of prep and 15 minutes of cooking, making it ideal for busy days. For a similar fruity twist, explore our blueberry cheesecake parfaits recipe.