Blueberry Friand Bars
Blueberry Friands are a super treat and making them in bars makes them perfect for picnics and lunch boxes. Made with ground almonds and fresh blueberries. The Blueberry Friand Bars add such a unique sweet and sharp taste.
I don’t know why I love these so much but I really do. I’m absolutely addicted to them. If I make a batch they don’t last long. Which I suppose is only a good thing and extra proof of them being extra good. Moreish. 100%. If you aren’t a fan of blueberries swap them out for raspberries or at Christmas time fresh cranberries. Writing about them I’m suddenly in need of more.
The delicious Blueberry Friand Bars
The fruity and nutty mix and the soft cakey texture of the Blueberry Friand Bars works so well when all combined. They are so much lighter then cupcakes and taste perfect with tea and coffee. My mum always says it’s a grown up cake but I know plenty of children who have rushed to have one and have loved every bite.
I absolutely love these bars. They have a unique taste which combines the joy of cake and the taste of healthy food. The mix of the flaked almonds and blueberries are a wonderful combination. The crunch and the softness. Delicious.
Blueberry Friand Bars
- 100 g unsalted butter
- seeds from half of a vanilla pod or half a teaspoon of vanilla extract
- 120 g icing sugar
- 40 g plain flour
- 80 g ground almonds
- Small sprinkle of cinnamon optional but a delicious addition
- 3 medium egg whites
- fresh blueberries
- 1 orange zest only
- 1 tablespoon caster sugar
- flaked almonds for decoration
- Preheat the oven to 180ºC/160º Fan
- Lightly grease a 12 Hole loose-based rectangle bar tin from Lakeland but you can also use fairy cake cases in the tin to cook them.
- In a pan gently melt the butter with the vanilla seeds or extract. Set aside to cool.
- Sift the icing sugar and flour into a bowl with the salt and add the ground almonds and cinnamon.
- Whisk the egg whites in separate bowl just until they start to thicken.
- Add the egg whites, melted butter and orange zest in to the dry ingredients.
- Stir together to combine using a metal spoon or spatula.
- Lightly coat the blueberries with the sugar.
- Spoon the mix in to the prepared tin and stud with a few blueberries depending on size and add a few of the flaked almonds.
- Bake in the oven for 20 minutes until golden brown.
- Leave to cool in the tin and dust with icing sugar to serve.
- Or they are perfect to wrap up in greaseproof paper and take out for picnics and lunch boxes.
Add more blueberries… check out these brilliant blueberry recipes from other bloggers
Icelandic Blueberry Skyr Smoothie by Foodie Quine
Banana blueberry ripple ice-cream by Family Friends Food
Banana Weetabix Blueberry Muffins by Elizabeth’s Kitchen Diary
Easy Vegan Blueberry Muffins by Recipes from a Pantry
Warm Blueberry Smoothie by Celery and Cupcakes
Zesty Lemon and Blueberry Madeira Cake by Supper in the Suburbs
Caramelised Blueberry Blondies by Tin and Thyme
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