Easy Lemon & Blueberry Friands

Light almond cakes with crisp edges, golden tops, and bursts of juicy blueberry. These lemon and blueberry friands are quick to make, easy to love, and just right for your next slow morning or weekend bake.

If you’ve never made friands before, this is a beautiful place to start. Friands are small, almond-based cakes with a delicate crumb and buttery texture. Traditionally made with egg whites and almond meal, they’re naturally rich and moist without being heavy. In this version, lemon zest adds brightness while blueberries melt into sweet little pockets. The batter is simple, and whipping the egg whites until lightly stiff adds a subtle lift for a soft, airy result.

Perfect for morning tea, a light dessert, or something to freeze for the week ahead, these lemon and blueberry friands strike that rare balance between refined and fuss-free. Serve them warm with a dusting of icing sugar or keep a batch tucked away for easy, elegant snacking.

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Ingredients

Dry Ingredients

• 150g almond meal
• 1/2 cup plain flour
• 1 1/4 cups pure icing sugar
• Zest of 1 lemon

Wet Ingredients

• 5 egg whites, whipped until lightly stiff
• 190g butter, melted and cooled

Topping

• Blueberries (fresh or frozen)
• Extra icing sugar, to dust

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Method

1. Preheat your oven to 180°C fan-forced (or 200°C conventional). Lightly grease a friand pan or a 12-hole muffin tray. You can also use paper liners if preferred.
2. In a large bowl, whisk together the almond meal, flour, icing sugar, and lemon zest.
3. Gently fold in the whipped egg whites using a spatula, being careful not to knock out too much air.
4. Stir through the melted butter until the batter is smooth and fully combined.
5. Spoon the batter evenly into your prepared tin, filling each cavity about ¾ full.
6. Top each friand with a few blueberries, gently pressing them in.
7. Bake for 22–25 minutes, or until golden on top and a skewer inserted comes out clean.
8. Cool in the tin for 5–10 minutes before transferring to a wire rack. Dust with icing sugar once cool.

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Tips & Tricks

• Egg whites: Whipping the whites gives the cakes a lighter texture. Stop once they reach soft peaks.
• Blueberries: Frozen berries work just as well—no need to thaw.
• Storage: Keep friands in an airtight container for 3–4 days. They also freeze beautifully.
• Pan: A friand pan gives the classic oval shape, but a muffin tin works just as well.

Storage Advice

• Room temperature: Store friands in an airtight container at room temperature for up to 3 days. They stay moist and soft thanks to the almond meal.
• Fridge: For longer freshness, store them in the fridge for up to 5 days. Let them come to room temperature or warm slightly before serving.