Hautes Chaumes Fourme d’Ambert Cake
- 3 eggs
- 125 g sugar
- 250 g flour
- 1/2 sachet of yeast
- 75 g butter
- 200 g blueberries
- 150 g Fourme d’Ambert
- In a salad bowl, beat together the eggs and sugar.
- Simultaneously add the flour and yeast.
- Add the warm, melted butter, a pinch of salt and the crumbled Fourme d’Ambert. Add the blueberries without crushing them.
- Bake the cake in a non-stick pan for 45 minutes at 150° C.
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