Blueberry & lemon friands

Blueberry & lemon friands

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(35 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 whites
  • 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, questions and tips

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1st Sep, 2008
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.
30th Aug, 2008
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.
22nd Aug, 2008
I love these! I've made them several times, though they never seem to last long!!!! Easy and quick to make, delicious to eat.
28th May, 2008
so YUMMY!! I used up blackberries and blueberries and popped a raspberry in the centre!
26th May, 2008
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!
8th May, 2008
Everytime I make this recipe my friends hang around the oven until they are ready! These little gems are incredibly easy to make. I did forgot to put in the butter once and only realised once they were almost cooked but it seemed to make very little difference in texture and taste.... and better on the hips!
20th Mar, 2008
Don't be tempted to use frozen blueberries in this recipe as it leaves the mixture too runny and spoils these delicious lttle cakes. For those of you who don't have a very sweet tooth, you could try using only 100g of icing sugar.


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