Blueberry & lemon friands

• unsalted butter↗100g g

  melted and cooled

• icing sugar↗125g g

  plus extra for dusting

• plain flour↗25g g
• ground almond↗85g g
• egg whites↗3medium medium
• unwaxed lemon↗1

  grated rind only

• blueberry↗85g g

Step-by-step instructions

1. 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. 2

   Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.

3. 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. 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. 5

   Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.