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Blueberry & lemon friands

Blueberry & lemon friands

Preparation Time:
Cooking Time: Ready in 40 minutes
  • 100g unsalted butter, melted and cooled
  • 125g icing sugar, plus extra for dusting
  • 25g plain flour
  • 85g ground almonds
  • 3 medium egg whites
  • 1 unwaxed lemon, grated rind only
  • 85g Balloon Tree blueberries

Preheat the oven to fan 180c/conventional 200c/gas6.

Generously butter six non-stick friand or muffin tins.  Melt the butter and set aside to cool

2.  Sift the icing sugar and flour into a bowl.  Add the almonds and mix everything between your fingers.

3.  Whisk the egg whites in another bowl until they form a light floppy foam.  Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.

4.  Divide the batter among the tins, a large serving spoon is perfect for this job.  Sprinkle a handful of blueberries over each cake and bake for 15 - 30 mins until just firm to the touch and golden brown.

5.  Fool in the tins for 5 minutes, then turn out and cool on a wire rack.  To serve, dust lightly with icing sugar.

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