Dessert · Australian

Blueberry Lemon Friands

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · August 12, 2026

These little almond cakes are moist, buttery, and bright with lemon, with juicy berries baked into the top. They come together fast in one bowl, no mixer required, and they always feel a little fancy even though they are easy.

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Blueberry Lemon Friands

Why you'll love this

  • One bowl and no mixer needed.
  • Moist, tender almond crumb every time.
  • Bright lemon and juicy berries in every bite.
  • A smart way to use up leftover egg whites.

EveryDayMeal recipe

Blueberry Lemon Friands

Prep
15m
Cook
18m
Total
33m
Serves
6
Level
Easy

Ingredients

  • 7 tablespoons unsalted butter
  • 1 cup powdered sugar, plus more for dusting
  • 3 tablespoons all-purpose flour
  • 3/4 cup almond flour (finely ground almonds)
  • 3 egg whites
  • 1 unwaxed lemon, zested
  • 2/3 cup blueberries

Equipment

  • Six friand molds or a nonstick muffin tin
  • Small saucepan or microwave-safe bowl
  • Mixing bowls
  • Whisk
  • Fine sieve or sifter
  • Wire cooling rack

Instructions

  1. Heat your oven to 400 degrees F and generously butter six friand molds or a nonstick muffin tin so the cakes release cleanly.
  2. Melt the butter in a small saucepan or the microwave, then set it aside to cool slightly so it does not cook the egg whites later.
  3. Sift the powdered sugar and flour into a bowl, add the almond flour, and rub everything together with your fingers until evenly blended.
  4. In a separate bowl, whisk the egg whites until they turn into a loose, foamy froth (you want soft bubbles, not stiff peaks).
  5. Make a well in the dry ingredients, pour in the egg whites and lemon zest, then gently stir in the melted butter until you have a soft, smooth batter.
  6. Divide the batter among the molds using a large spoon, then scatter a few blueberries over each one so they sink in as they bake.
  7. Bake for 15 to 20 minutes, until the tops are golden and just firm to the touch in the center.
  8. Cool in the pan for 5 minutes so they set, then turn out onto a wire rack. Dust with a little powdered sugar before serving.

Tips from the kitchen

  • Let the melted butter cool before adding it so the batter stays smooth and the egg whites do not scramble.
  • Butter the molds well and cool the cakes 5 minutes before turning out, since almond cakes can stick when hot.
  • Toss the blueberries in a pinch of flour if you want them to stay put instead of sinking.

Estimated nutrition per serving: 250 cal · 5g protein · 24g carbs · 16g fat

Make it your own

  • Swap blueberries for blackberries or raspberries.
  • Add a splash of vanilla or a little orange zest instead of lemon.
  • Fold in a handful of sliced almonds on top for crunch.

Storing & make-ahead

Store in an airtight container at room temperature up to 2 days, or refrigerate up to 4 days. Warm briefly to revive. They also freeze well up to 1 month; thaw at room temperature.

Good to know

Can I use whole almonds instead of almond flour?
Yes, grind blanched almonds finely in a food processor until they look like coarse flour, but stop before they turn to paste.
What can I do with the leftover egg yolks?
Save them for scrambled eggs, custard, or an enriched pasta dough. They keep covered in the fridge for a couple of days.
Why did my friands stick to the pan?
They were likely turned out too soon or the molds needed more butter. Cool 5 minutes and grease generously next time.
Can I make these ahead?
Yes, bake a day ahead and dust with powdered sugar just before serving so it stays crisp and white.

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