Blueberry & Lemon Friands
Recipe type: Cake
Serves: 10-12 (depending on depth of pan used)
  • 1/2 (45g) cup plain or gluten-free flour
  • 1-1/2 cup (198g) pure icing sugar (confectioner’s sugar)
  • 1 Tbsp lemon rind, finely grated
  • 150g (5.2 oz) almond meal (ground almonds)
  • 200g (7 oz) unsalted butter, melted and cooled
  • 150g (5.2 oz) blueberries, fresh or frozen
  • 5 egg whites, lightly beaten with a fork
  • Extra icing sugar, to dust
  1. Preheat oven to 190°C (375°F). Lightly grease a 12-hole non-stick friand or medium sized muffin pan.
  2. Sift the flour and icing sugar into a large bowl then add the rind and almond meal (ground almonds). Stir to combine evenly and make a well in the centre.
  3. Add the egg whites and butter to the dry ingredients and stir until just combined; do not over-beat.
  4. Gently fold through blueberries (don't over-mix or the batter will turn blue!).
  5. Spoon mixture into the prepared pans (fill to about 3/4's full as they rise) and bake for 25-30 mins (with deeper pans, mine took 40 minutes) until well risen and golden brown (it's important to get a good colour on them, as you want them to be crisp on the outside) and a skewer inserted comes out clean.
  6. Leave the friands in the pans for 5 mins then carefully lift out onto a wire rack to cool. Serve friands dusted with icing sugar.
You can make friands 2-3 days ahead, and store in an airtight container.
Recipe by The Kiwi Cook at