15 units
Beat the butter and sugar until obtaining an ointment texture.
Add the orange zest and eggs and continue beating until well incorporated (if you use a mixer, use a flat beater, not a wire whisk).
Add the sifted flour and baking powder, and finally the blueberries and incorporate well.
Distribute the batter into the buttered madeleine molds, filling them up to 3/4 of their capacity.
Bake for 15 minutes at 360°F or until cooked and brown. Unmold while warm. 6. Sprinkle some powdered sugar on top before serving.
* If you do not have the molds, you can make them in mini-muffin size.
