My children all love blueberries and are mad on blueberry muffins. They love friands too, so before the summer is out I decided to cook a batch of blueberry ones which went down very well indeed!
Since getting the friand tin, I have absolutely loads of ideas for different versions of friands, including using different types of nuts, but I’m trying to space them out a bit so they don’t get bored of them.
They are just so easy to make, I have to keep trying out different recipes. So far they have all been really good. This recipe is very similar to the blackberry recipe the other week, but there are a few tweaks. I use the Two Chicks pasteurised egg whites that I buy from the chilled section in the supermarket. As you can get two batches from each carton, I tend to test out a new one with the second half. The next one will be an autumnal themed one I think…!
6 large egg whites/250ml Two Chicks pasteurised egg whites
250g icing/powdered sugar, sieved
130g ground almonds
100g plain flour, sieved
Zest of one un-waxed lemon
160g melted butter + extra for buttering the pan
1 large punnet of blueberries
Preheat the oven to 180°C and brush the friand tin with melted butter
In a stand mixer, fitted with the paddle attachment, whisk the egg whites until frothy and then add the melted butter and lemon zest.
On low speed (because it goes everywhere if you don’t) add the icing sugar and fold in the flour until just combined. Add in ¾ of the blueberries, leaving some to stud the top with. Mix these in by hand as you don’t want them to break up.
Using an ice cream scoop, divide the mixture equally between a 12 hole friand pan. Place 2-3 blueberries on the top of each cake and gently press them in. They will sink into the cakes a little as they bake.
Bake for around 30 minutes, until they have risen and turned golden brown. A toothpick inserted into the centre should come out clean.
Leave to rest for 15 minutes before gently turning out onto a wire cooling rack and dust with icing sugar.