Czechoslovakian Bublanina Dessert

Still life of Czech Raspberry bublanina cake
BRETT STEVENS / Getty Images
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
345 Calories
18g Fat
41g Carbs
6g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 345
% Daily Value*
Total Fat 18g 23%
Saturated Fat 11g 53%
Cholesterol 133mg 44%
Sodium 334mg 15%
Total Carbohydrate 41g 15%
Dietary Fiber 2g 6%
Total Sugars 23g
Protein 6g
Vitamin C 5mg 26%
Calcium 25mg 2%
Iron 2mg 9%
Potassium 106mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Czechoslovakian cake called Bublanina is a traditional dessert that combines a homemade sponge cake with whatever fruit is in season. It is like a French clafoutis and has a similar texture to coffee cake, which is probably why it is sometimes served as a breakfast pastry. Commonly used fruits are sweet cherries, tart cherries, plums, nectarines, and apricots, as well as berries like strawberries, raspberries, and blueberries, as in this recipe.

The name "Bublanina" comes from the Czech word for bubble and might refer to the fact that the cake batter bubbles up around the fruit, almost enveloping it. The batter of butter, sugar, flour, and eggs is flavored with orange zest and a bit of orange liqueur such as Grand Marnier adding another layer of fruitiness to the cake. The Buliania has a wonderful light texture thanks to the whipped egg whites that are folded in. Once the batter is turned into the pan, the fruit is simply scattered on top and the cake is baked until lightly golden. A dusting of confectioners' sugar is the finishing touch, and if you like, you can serve a fresh blueberry sauce on the side.

This Czech dessert recipe is an ideal use for stone fruits. If using plums, make sure the fruit is ripe as the plum juice contributes to the softness of the cake's texture.


  • 1/2 cup (4 ounces) unsalted butter, softened

  • 1/2 cup sugar

  • 3 large eggs, separated, at room temperature

  • 1 tablespoon Grand Marnier, or other orange liqueur, optional

  • 1 teaspoon orange zest

  • 1/2 teaspoon salt

  • 1 pinch cream of tartar

  • 1 cup all-purpose flour

  • 2 cups fresh blueberries, washed and stemmed

  • Confectioners' sugar, for garnish

  • Blueberry sauce, optional

Steps to Make It

  1. Gather the ingredients. Place a rack in the center of the oven and preheat to 350 F. Butter or lightly coat with cooking spray a 9 x 9-inch baking pan.

  2. In a medium bowl using an electric mixer, cream together the butter, sugar, and egg yolks until light and fluffy.

  3. Add the liqueur, if using, orange zest, and salt, and mix well.

  4. In a clean medium bowl, using the electric mixer, beat the egg whites with the cream of tartar until stiff.

  5. Fold the stiff egg whites, alternating with the flour, into the mixture.

  6. Turn the batter into the prepared pan and scatter the blueberries evenly over the top. Press the fruit into the batter with a spatula. Bake for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.

  7. Cut into 6 equal pieces.

  8. Serve warm or cold dusted with confectioners' sugar; if desired. spoon some blueberry sauce on top or offer it on the side.

  9. Enjoy.