• 3 eggs
  • 150 ml (¼ pint) reduced-fat crème fraîche
  • 150 g (5 oz) caster sugar
  • 50 g (2 oz) finely ground hazelnuts
  • 175 g (6 oz) plain flour
  • 1½ teaspoons baking powder
  • 125 g (4 oz) fresh blueberries
  • 15 g (½ oz) hazelnuts, roughly chopped
  • sifted icing sugar, for dusting

Put the eggs, crème fraîche and sugar in a mixing bowl and whisk together until smooth. Add the ground hazelnuts, flour and baking powder and mix together.

Spoon the mixture into paper cake cases arranged in a 12-hole deep muffin tin and divide the blueberries evenly among them, pressing lightly into the mixture. Sprinkle with chopped hazelnuts.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 20 minutes until well risen and golden. Dust the tops with a little sifted icing sugar and leave to cool in the tin. These are best eaten on the day they are made.

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