Blueberry & lemon friands

Blueberry & lemon friands

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(21 ratings)

Ready in 40 minutes


Serves 6
Once you've tasted these light-as-air cakes, you will be hooked

Nutrition and extra info

  • Freezable


  • kcal316
  • fat22g
  • saturates9g
  • carbs27g
  • sugars22g
  • fibre1g
  • protein5g
  • salt0.09g
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  • 100g unsalted butter, melted and cooled
  • 125g icing sugar, plus extra for dusting
  • 25g plain flour
  • 85g ground almond
  • 3 medium egg white
  • 1 unwaxed lemon, grated rind only
  • 85g blueberry



    Blueberries are one of the few edibles native to North America and credited with being…


  1. Preheat the oven to fan 180C/conventional 200C/gas 6. 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 15-20 minutes until just firm to the touch and golden brown.

  5. Cool 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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Comments (22)

Foodie925's picture

Excellent easy recipe and the results are delicious. I melted the butter and used that to grease the tin and then put the rest of the butter in the recipe as instructed. This worked really well because they came out of the tin after cooking absolutely no problem. Lovely served with a splash of cream or natural yoghurt. Will definitely make them again.

anniejackson's picture

Delicious! Found a silicon friand tin on eBay and this was the first attempt. Might bake a batch for the freezer to take on picnics. 5 stars from me

jessicacroese's picture

I found these light, airy and delicious! I only used 50g butter (that was all I had left in the fridge), and only had XL eggs, but they were perfect! I also added a dash of vanilla. Yum!

deb2407's picture

This is one of the nices cakes i have ever made, it is absolutely delicious and so light it melts in the mouth, and mine looks exactly like the one in the picture. I followed the recipe to the t, the only change i needed to make is an extra 10 minutes cooking time as they weren't done in the middle after the suggested 20 mins... yum, yum I can't wait to make more

browneyedgal's picture

I love friands and this recipe has also become one of my favourites to make. very easy and deeeelish to boot! I vary the fruit to use and with raspberries, i just omit the lemon.

eilidhrobertson's picture

I've made these twice and have turned out perfectly both times. I've used the left over egg yolks to make lemon curd and lemon curd ice cream.

alexparker6's picture

These were delicious. I made them twice, one I missed out the bitter by mistake and once I remembered it...they were much better without the butter!

justjaki's picture

P.S. Sorry forgot to say that I used muffin papers in tins as I don't have friand tins also that they were HUGE!!!

justjaki's picture

I made these yesterday and they were light, airy & delicious! My husband, who is the cake king, said they were better than muffins, fantastic!! I made them exactly to the recipe but they did need 5 minutes extra cooking in my oven, YUMMY!!!

gervais's picture

This recipe was my first introduction to friands which here in Australia are 'worshipped'. I have since, using local recipes, made them using ground hazelnuts with coffee beans, delicious and raspberies with alomds and vanilla. There are a myriad of recipes here for these little gems and I would encourage everyone to try them. The only down side is that I then go on on to make homemade ice cream with the yolks!!!

jessicagunn's picture

Good to find a recipe that uses up egg whites. I cooked mine longer than the recipe instructs but they were still a bit soggy. I will try using less butter next time too. They're much lighter than a muffin. I also didn't notice about melting the butter so mine wasn't entirely cool when poured into the batter - I'm not sure if this made a difference. I also wondered if I should fold in the egg whites or just mix it in - does anyone know?

homemadesoup's picture

Have to agree with Montserrat. Mine stuck to the tin, so that top and bottom parted company. Two teenage boy testers weren't impressed either. However they made a lovely pudding with custard and were eaten in two days. Iit was great to find a recipe that used 3 egg whites.

joolsgraham's picture

I tried this recipe for the first time yesterday, and I think I may become addicted! After reading the comments - I reduced the butter down to 50g. The friands still had loads of flavour and great texture, so i might try reducing it even further next time. My only problem is that my muffin tin is a little too large. Does anyone know where I can buy a friand tin?!

mzprim's picture

Hi! If there is 100g butter in recipe for 6 friands doesn't that mean each friand has 17g of sat fat not 9g as stated?
I am a little confused about that. I would try to cook them with less sat. fat and sugar otherwise I don't think they can be regarded as 'good food'.

D-W's picture

mzprim, butter is not 100% saturated fat; look up "butter nutrition facts," and you'll see that 14.2g/1 TBSP contains 7 grams of sat-fat. (Each friand contains 16.6g of butter, thus 8g of sat-fat from butter, plus there might be a little sat-fat from some other source.)
. . . . . Also, "good food" implies "tasty food," not "healthful/good-for-you food." The nutritional info provided lets you decide whether you want to spend your fat calories this way or skip this recipe in favor of something more healthful. (Many people splurge a little on dessert.)
. . . . . I realize that you posted 7 years ago and proably won't see this reply, but in case other readers have the same questions, I hope this helps.

rosewater's picture

I love this recipe and so do my friends.I like the fact that it only makes six, just enough for a friend or two have with tea.

montserrat's picture

This was very easy to make. The batter was not soft was mentioned in the recipe but rather quite glue-y. I found the friands too greasy and it took so long to bake than the time given! Mine came out with a crusty top with the middle undercooked. I was so looking forward to trying this but am disappointed with the results. Don't think I'll be making this again. sorry.

redaurigny's picture

I love these! I've made them several times, though they never seem to last long!!!! Easy and quick to make, delicious to eat.

hstanton's picture

so YUMMY!!
I used up blackberries and blueberries and popped a raspberry in the centre!

enevard's picture

I got distracted by my son and missed the bit about melting the butter at the beginning. When I got to the bit about adding the butter I warmed it slightly (not realising it was supposed to be melted) and stirred it in. Although nice I found them a bit too greasy and sweet so I will reduce the sugar and butter slightly next time. I also found the lemon taste overpowered the blueberry taste so I may reduce the amount of lemon rind too. That said, I managed to eat 4 in 2 days and my children happily ate the rest!


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