Czechoslovakian Bublanina Dessert Recipe

Still life of Czech Raspberry bublanina cake
BRETT STEVENS / Getty Images
Ratings (18)
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
356 Calories
22g Fat
35g Carbs
7g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 356
% Daily Value*
Total Fat 22g 28%
Saturated Fat 11g 57%
Cholesterol 191mg 64%
Sodium 295mg 13%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 9%
Protein 7g
Calcium 63mg 5%
*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 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.

Ingredients

  • 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

Steps to Make It

  1. Place rack in center of oven and heat to 350 degrees. 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.

  2. 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.

  3. 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.

  4. Serve warm or cold, dusted with confectioners' sugar and blueberry sauce if desired.