Preheat the oven to 180°C. Place the Camembert in the Cheese Baker and gently make several indentions on the top side of the cheese with a knife. Pluck the leaves of two bunches of rosemary and thyme, then scatter them over the Camembert. Lightly drizzle the Camembert with olive oil and add salt and pepper to taste.
Combine the blueberries and the walnuts in a bowl and mix in the honey. Spread the mixture on top of the Camembert and bake it for 15 to 20 minutes in the oven.
To serve, top the warm blueberries with the remaining rosemary and thyme leaves. Serve the Cheese Baker on the base and keep it warm with the tea light and lid.