Blueberry & lemon friands

Vegetarian
Blueberry & lemon friands
40 min.
6
317kcal

Suggestions


Indulge in the delightful flavors of Blueberry & Lemon Friands, a perfect treat for those who enjoy a deliciously light and satisfying dessert. These petite cakes are brilliantly crafted for anyone, but especially for vegetarians who appreciate the harmonious blend of fresh fruit and citrus zest. Picture six golden-brown delights, each studded with juicy blueberries and bursting with the refreshing essence of lemon that dances on your palate.

In just 40 minutes, you can create these charming friands that are not only pleasing to the eye but also a great addition to any meal. Their moist, tender crumb pairs beautifully with a cup of tea or coffee, making them an appealing choice for afternoon gatherings or intimate brunches. The combination of ground almonds adds a nutty richness that elevates the simple ingredients into something extraordinary.

As you partake in the baking process, you'll enjoy the heavenly aroma of butter and citrus filling your kitchen, enticing your senses and inviting everyone to gather around. These friands are not just a dessert; they are an experience—one that showcases the joy of seasonal berries and the art of simple baking. Dust them lightly with icing sugar before serving for an elegant finish that completes this delightful culinary creation. Embrace the joy of baking and treat yourself and your loved ones to these irresistible Blueberry & Lemon Friands!

Ingredients

  • 100 butter unsalted cooled melted
  • 125 powdered sugar for dusting
  • 25 flour plain
  • 85 almond flour 
  • medium egg whites 
  •  optional: lemon grated
  • 85 blueberries 

Equipment

  • bowl
  • oven
  • whisk
  • wire rack
  • muffin tray

Directions

  1. Preheat the oven to fan 180C/conventional 200C/gas
  2. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
  3. Sift the icing sugar and flour into a bowl.
  4. Add the almonds and mix everything between your fingers.
  5. 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.
  6. Divide the batter among the tins, a large serving spoon is perfect for this job.
  7. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
  8. Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

Nutrition Facts

Calories317kcal
Protein6.65%
Fat56.17%
Carbs37.18%

Properties

Glycemic Index
23.42
Glycemic Load
3.29
Inflammation Score
-4
Nutrition Score
3.6678260668464%

Flavonoids

Cyanidin
1.2mg
Petunidin
4.47mg
Delphinidin
5.02mg
Malvidin
9.58mg
Peonidin
2.87mg
Catechin
0.75mg
Epigallocatechin
0.09mg
Epicatechin
0.09mg
Eriodictyol
3.84mg
Hesperetin
5.02mg
Naringenin
0.1mg
Luteolin
0.37mg
Kaempferol
0.24mg
Myricetin
0.27mg
Quercetin
1.29mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:316.85kcal
15.84%
Fat:20.7g
31.84%
Saturated Fat:9.07g
56.72%
Carbohydrates:30.83g
10.28%
Net Carbohydrates:28.37g
10.32%
Sugar:22.86g
25.4%
Cholesterol:35.83mg
11.94%
Sodium:27.74mg
1.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.51g
11.03%
Vitamin C:10.91mg
13.23%
Fiber:2.46g
9.83%
Vitamin A:428.11IU
8.56%
Selenium:4.79µg
6.84%
Vitamin B2:0.11mg
6.2%
Iron:0.9mg
5.02%
Manganese:0.08mg
4.23%
Calcium:41.16mg
4.12%
Vitamin K:3.91µg
3.73%
Vitamin E:0.5mg
3.31%
Vitamin B1:0.05mg
3.11%
Folate:11.56µg
2.89%
Potassium:69.07mg
1.97%
Vitamin B3:0.35mg
1.73%
Vitamin D:0.25µg
1.67%
Phosphorus:15.33mg
1.53%
Copper:0.03mg
1.42%
Magnesium:5.19mg
1.3%
Vitamin B6:0.02mg
1.24%
Vitamin B5:0.12mg
1.17%