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Blueberry & lemon friands

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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
Servings: 6

  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.

Estimated Nutrient Breakdown:

Calories: 1,892.85
Weight: 557.20g
Total Fat: 124.38g
Saturated Fat: 54.68g
Trans-Fat: 3.29g
Monounsaturated Fat: 47.91g
Polyunsaturated Fat: 13.80g
Protein: 31.31g

Cholesterol: 215.00g
Sodium: 148.33g
Calcium: 283.37g
Magnesium: 255.45g
Potassium: 950.89g
Iron: 4.19g
Zink: 3.12g
Phosphorus: 491.21

Vit A: 687.13
Vit B1: 0.27
Vit B2: 1.43
Vit B3: 3.93
Vit B6: 0.23
Vit B12: 0.24
Vit D: 1.50
Vit E: 1.50
Vit K1: 23.48


Caution: Sulfites,FODMAP
Health Notes: Vegetarian,Peanut-Free,Alcohol-Free,
Notes: Wild Food Box helpful plugin.

Author: BBC Good Food
Tags: Wild Food Box,Blueberry,lemon

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