Blueberry Financiers

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5 from 3 reviews

An easy Financier recipe with blueberries. These Blueberry Financier cakes are light and dainty, which are perfect with a cup of tea!



  1. Preheat the oven to 180°C (355°F) (without fan).
  2. Melt the butter in a small saucepan until it turns a pale golden colour, but be careful not to let it burn.
  3. Use some of the butter to lightly grease a financier mould. A mini loaf pan would also work well, or even a normal muffin tin.
  4. Let the butter cool slightly to use later in the recipe.
  5. Sift the flour and icing sugar (powdered sugar) into a large bowl and stir through the ground almonds.
  6. Place the eggwhites into another large bowl and whisk until they are white and frothy.
  7. Gently mix the frothy eggwhites into the flour mixture.
  8. Add the melted butter and vanilla extract, and stir everything together.
  9. Fill the financier moulds with the batter, but not quite to the very top. If you are using another type cake mould, fill the moulds with about 1 cm of batter.
  10. Scatter a few blueberries over each cake.
  11. Bake the cakes in the oven for about 20 minutes, or until they are lightly golden.
  12. Let the financiers cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.
  13. Serve the financiers warm or cold with a dusting of icing sugar (powdered sugar).

Kitchen Notes

Eggwhites can be frozen and later thawed for use in cooking and baking. I like to freeze them in pairs in small zip-lock freezer bags, which means they take only 5-10 minutes to thaw in a bowl of water at room temperature.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.