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Loading...Bublanina is a beloved Czech summer sponge cake, named for the bubbles that rise through the batter as the fruit bakes on top. Light, buttery, and studded with seasonal berries, it is traditionally served at garden gatherings with coffee or a cold glass of milk.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 365 kcalCalories
- 19 gFat
- 11 gSaturated Fat
- 44 gCarbs
- 2 gFiber
- 22 gSugar
- 6 gProtein
- 180 mgSodium
- 140 mgPotassium
- 75 mgCalcium
- 2 mgIron
- 6 mgVitamin C
- 580 mcgVitamin A
Ingredients
For the batter
- 1 cup (225 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) whole milk
- 2 cups (260 g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp fine sea salt
For the topping
- 2 cups (280 g) mixed fresh berries (blueberries, raspberries, and pitted sour cherries)
- 1 tbsp granulated sugar
- Powdered sugar, for dusting
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking pan and line the bottom with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium-high until pale and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and milk until smooth.
- Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture just until no streaks of flour remain; do not overmix.
- Pour the batter into the prepared pan and spread it into an even layer with a spatula.
- Scatter the mixed berries evenly over the top of the batter and sprinkle with the 1 tablespoon of sugar to help them caramelize.
- Bake on the middle rack for 30 to 35 minutes, until the top is golden brown, the berries are bubbling, and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for at least 15 minutes before dusting generously with powdered sugar, slicing into squares, and serving.
Cook’s Notes
- Traditional bublanina works beautifully with sour cherries (pitted), but any mix of stone fruit or berries will work; just keep total fruit weight at about 280 g so it does not sink.
- For an extra-tender crumb, sift the flour twice before folding it into the wet batter.
- Serve slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an authentic Czech summer dessert.
- Do not overmix the batter once the flour goes in; a few small lumps are fine and will disappear during baking.
- Dust the powdered sugar only just before serving so it does not absorb into the cake.
