Blueberry Friand Recipes

Steps:

• 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.
• Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
• 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.
• 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.
• Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

Steps:

• Preheat oven to 160 fan forced. Greae a 3cm deep, 16x26 cm slice pan. Line with baking paper, allowing 2cm overhang at long ends. Sift sugar, flour and baking powder into a large bowl. Stir in almond meal and lemon rind. Make a well in the centre. Add spread and eggwhite. Stir until just combined. Pour into prepared pan. Sprinkle with blueberries. Bake for 30 mins or until skewer comes out clean. Stand in pan for 10 mins. Lift out onto wire rack to cool. Cut into pieces and dust with icing sugar.