These mini blueberry cake bars with almonds are a super treat - perfect for picnics and lunch boxes! They’re very similar to friands - made with ground almonds and fresh blueberries. These blueberry almond cakes are a unique sweet and sharp treat!
5 from 3 votes
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
Course Bakes, Cakes, Dessert
Cuisine British, English
seeds from half of a vanilla pod or half a teaspoon of vanilla extract
120gicing sugar / confectioners sugar
40gplain flour / all purpose flour
Small sprinkle of cinnamonoptional but a delicious addition
3medium egg whites
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.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com