Blueberry Yeast Cake from the Grill or Oven
Cake from a cast iron pan? Absolutely!
The even heat ensures a golden brown base while the yeast dough remains wonderfully fluffy. With fruity blueberries and buttery crumbles, this cake will be the highlight of any coffee table – whether from the grill or the oven.
Timings
- Preparation: approx. 30 minutes
- Proofing: approx. 90 minutes
- Baking: approx. 20–25 minutes
- Total: approx. 2.5 hours
Ingredients (for a large cast iron pan Ø 30 cm)
Yeast Dough
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500 g flour
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1 cube fresh yeast (42 g)
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100 g sugar
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250 ml lukewarm milk
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80 g soft butter
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1 egg
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1 pinch of salt
Topping
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120 g blueberry jelly
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250 g fresh blueberries
Crumbles
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170 g cold butter
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150 g sugar
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1 tsp vanilla sugar
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270 g flour
Glaze
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Icing sugar
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1–2 tbsp lemon juice
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a little water
Preparation
1️. Prepare the yeast dough
Dissolve yeast in 100 ml lukewarm milk with 1 tbsp sugar.
Let stand for 10 minutes until bubbles form.
Place flour, remaining sugar, butter, egg, salt, and remaining milk in a bowl.
Add yeast milk and knead for 5–8 minutes until a smooth dough forms.
Cover and let rise for 60–90 minutes until doubled in volume.
2️. Make crumbles
Quickly knead butter, sugar, vanilla sugar, and flour into crumbles.
Refrigerate until use.
3️. Shape the cake
Grease a cast iron pan or line with baking paper.
Knead the yeast dough briefly and roll it out to fit the pan size.
Place in the pan and press lightly.
Spread with blueberry jelly.
Distribute fresh blueberries evenly.
Sprinkle crumbles over the top.
Let rest again for 20–30 minutes.
4️. Bake
Bake at 180 °C top/bottom heat for about 20–25 minutes.
On the grill:
Indirect heat at approx. 180 °C, lid closed.
The cake is ready when the crumbles are golden brown.
5️. Glaze
Mix icing sugar with lemon juice and a little water to make a glaze.
Drizzle in fine lines over the cooled cake.
💡Tip
Alternatively, you can use:
- Raspberries
- Plums
- Apricots
Thanks to food blog katrin_foodandbbq for the creative cake recipe!
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