|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 2g||9%|
|*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.|
The universal Czechoslovakian cake, called Bublanina, varies with the season and the fruit that is available. It's a bit like a coffee cake in texture and is probably why it is sometimes served as a breakfast pastry. Commonly used fruits are sweet cherries, tart cherries, plums, nectarines, apricots, strawberries, and blueberries, as used in this version.
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.
- 1/2 cup butter (softened, 1 stick)
- 1/2 cup sugar
- 3 large eggs (divided, at room temperature)
- Optional: 1 tablespoon Grand Marnier (or other orange liqueur)
- 1 teaspoon orange zest
- 1/2 teaspoon salt
- Pinch of cream of tartar
- 1 cup all-purpose flour
- 2 cups blueberries (fresh, washed and stemmed)
- Garnish: powdered sugar
- Optional: Blueberry Sauce
Place rack in center of oven and heat to 350 F. Butter or lightly coat with cooking spray a 9-inch-by-9-inch baking pan. In a medium bowl, cream together butter, sugar, and yolks until light and fluffy. Add liqueur, if using, orange zest, and salt, mixing well.
In a clean medium bowl, beat egg whites with cream of tartar until stiff. Alternately fold in egg whites and flour into butter-egg mixture.
Turn batter into prepared pan and scatter blueberries evenly over top. Press down into the batter with a spatula. Bake 30 to 40 minutes or until a toothpick inserted near center comes out clean. Cut into 6 equal pieces.
Serve warm or cold, dusted with confectioners' sugar and blueberry sauce if desired.