100 g of butter + a little for the mould
- 1 pinch of salt
½ sachet of yeast
100 g of flour
3 eggs
- 100 g sugar
- 450 g blueberries
- Prepare the sponge cake: melt the butter and let it cool
- Separate the egg whites from the yolks
- Put the yolks in a bowl with the sugar and place them in a double boiler. Whip without stopping until the mixture doubles in volume and is white.
- Remove from water bath and continue to whisk until completely cooled
- Sift flour, salt, and yeast over the bowl. Mix gently with a wooden spatula
- Gradually add the melted butter
- Butter a mold and spread the blueberries to the bottom. Pour the batter on top and bake for 30 minutes.
- Take the cake out of the oven and let it cool down before turning it out of the pan. Serve warm or cold.