Eating cookies for Christmas is a must. Especially these tasty blueberry-madeleines fit perfectly to your holiday but once you know how good these cookies taste, you will want to eat them all year round!


  • 80 g butter_en room temperature
  • 1 pinch salt
  • 100 g icing sugar from raw cane sugar
  • 100 g yogurt vegan, room temperature
  • 180 g spelt flour type 630
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • ½ lemon peel
  • 1 tablespoon lemon juice
  • 100 g blueberries


  • Mix the butter in a bowl with a wisk or a mixer until creamy and white in consistency. This could take up to 3-5 minutes.

  • Add in sugar and salt, then yogurt, flour, baking powder, lemon peel and juice and mix with a wooden spoon until the batter is smooth.

  • Place the dough with two teaspoons in madeleine cups and slightly press each down with wet fingers. Press a few blueberries in the center of each madeleine and leave them in a cool place for one hour.

Additional information

In case you don’t get raw sugar cane as icing sugar, you can grind raw suagr cane with the mixer.


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