Lemon-Blueberry Madeleines

Lemon-Blueberry Madeleines

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

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