Blueberry and lemon friands

Blueberry and lemon friands

How to Cook Cakes
Peter Cassidy

Friands are typically baked in oval moulds or individual loaf tins and are often flavoured with fruits, chocolate or flavoured oils. You will need 20 individual oval or rectangular moulds (or you can use fewer moulds and bake the friands in smaller batches).


Quantity Ingredient
195g unsalted butter
1 lemon
7 small egg whites
75g plain flour
225g icing sugar
125g ground almonds
100g blueberries


  1. Heat the oven to 200°C. Melt 20g of the butter in a small saucepan over a low heat. Place the moulds on a baking tray, brush each with the melted butter and set aside.
  2. Melt the remaining butter over a low heat, then remove from the heat and allow to cool.
  3. Finely grate the lemon zest and set aside. Whisk the egg whites in a medium bowl until frothy.
  4. Sift the flour and icing sugar onto the egg whites, then sprinkle over the ground almonds and lemon zest.
  5. Pour in the melted butter and, using a large metal spoon, fold all the ingredients together until they are well mixed with no streaks of butter or lumps of flour. Fold in the blueberries.
  6. Fill the moulds about three quarters full with the mixture and bake in the oven for 15–20 minutes until risen a little and golden just around the edges. They should feel spongy when pressed lightly and your finger should not leave an indentation.
  7. Remove from the oven and allow to cool for 5 minutes before releasing the cakes from the tins using the tip of a sharp knife. Turn out onto a wire rack to cool completely. These are best eaten the same day you make them.


  • Plain friands Simply omit the blueberries.

    Dried cherry friands Replace the fresh blueberries with 75g dried cherries.
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