Lemon and Blackberry Teacakes

Preheat oven to 350 degrees F (180 degrees C). Butter or spray 6 mini brioche or muffin molds.

In a small bowl, melt the Unsalted Butter (1/3 cup) and set aside.

In a large bowl, mix the sifted All-Purpose Flour (4 Tbsp)and Powdered Confectioners Sugar (1/2 cup) together with the Almond Meal (1/2 cup), unsalted butter and Baking Powder (1/4 tsp). Make a well in the center and add the Vanilla Extract (1/2 tsp), Lemon (1), and Eggland's Best Classic Eggs (2).

Mix until well combined. Add the melted butter and mix carefully until fully incorporated. This mixture will be silky and shiny. Meanwhile, cut the Fresh Blackberry (2/3 cup) in thirds.

Put the individual molds on a cookie tray, and divide the batter evenly among them. Add the blackberry pieces on top. Bake for 30 minutes, until a tester inserted in center comes out clean.

Cool for 10 minutes on a wire rack and then carefully unmold. Cool completely. Dust with powdered sugar and serve.