Dessert · Australian

Blueberry Lemon Friands

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · September 23, 2026

These little almond cakes are moist, buttery, and dotted with juicy berries and bright lemon. Friands come together in one bowl with just egg whites (no yolks needed), so they bake up light and tender every time. Dust them with a little powdered sugar and they look like you bought them at a fancy bakery.

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Blueberry Lemon Friands

Why you'll love this

  • One bowl and no mixer required, just a whisk.
  • A great way to use up leftover egg whites.
  • Moist, nutty, and bright with fresh lemon.
  • Ready in about half an hour, start to finish.

EveryDayMeal recipe

Blueberry Lemon Friands

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

Ingredients

  • 7 tablespoons unsalted butter, melted and cooled
  • 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 fresh blueberries

Equipment

  • Friand molds or standard muffin tin
  • Mixing bowls
  • Whisk
  • Fine sieve for sifting
  • Wire cooling rack

Instructions

  1. Heat your oven to 400 degrees F and generously butter six friand molds or a standard muffin tin so the cakes release cleanly.
  2. Sift the powdered sugar and all-purpose flour into a bowl, then rub in the almond flour with your fingertips until everything is evenly combined and there are no lumps.
  3. In a separate bowl, whisk the egg whites until they turn into a loose, foamy froth that holds soft, floppy peaks (you want air, not a stiff meringue).
  4. Make a well in the center of the dry ingredients, pour in the egg whites and lemon zest, then gently stir in the melted butter just until you have a smooth, soft batter. Overmixing will make the cakes tough.
  5. Divide the batter among the tins (a large serving spoon works perfectly) and scatter a small handful of blueberries over each one.
  6. Bake for 15 to 20 minutes, until the tops are golden brown and just firm to the touch. Cool in the tins for 5 minutes, then turn out onto a wire rack. Dust with powdered sugar before serving.

Tips from the kitchen

  • Cool the melted butter before adding it, or it can deflate the whisked egg whites and make the cakes dense.
  • Toss the blueberries in a pinch of flour before scattering them on top so they don't all sink to the bottom.
  • A large spoonful of batter per mold is plenty; friands rise as they bake, so don't overfill.

Estimated nutrition per serving: 270 cal · 5g protein · 24g carbs · 18g fat

Make it your own

  • Swap the blueberries for raspberries or chopped blackberries.
  • Use orange zest instead of lemon for a sweeter, mellower flavor.
  • Stir a handful of sliced almonds on top for extra crunch.

Storing & make-ahead

Store cooled friands in an airtight container at room temperature for up to 3 days. To freeze, wrap individually and freeze up to 2 months, then thaw at room temperature. Dust with fresh powdered sugar just before serving.

Good to know

What is a friand?
A friand is a small, moist almond cake popular in Australia and New Zealand, made with egg whites and almond flour for a light, tender crumb.
Can I use a regular muffin tin?
Yes. A standard muffin tin works perfectly if you don't have oval friand molds. Just butter it well so the cakes release.
Do I have to whisk the egg whites to peaks?
No, you only want a loose, floppy foam, not a stiff meringue. That light froth is enough to give the friands their tender texture.
Can I make the batter ahead?
Friands are best baked right after mixing. You can measure the dry ingredients in advance, then whisk in the wet ingredients when ready to bake.

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