Czech Bublanina Recipe
The name "Bublanina" comes from the Czech word for "bubble," likely referring to how the batter bubbles up around the fruit as it bakes, giving the dessert its distinctive name.
Ingredients
- Butter (1 stick, softened) – 1/2 cup
- Sugar – 1/2 cup
- Eggs (divided, at room temperature) – 3
- Optional: Grand Marnier (or other orange liqueur) – 1 tbsp
- Orange zest – 1 tbsp
- Salt – 1/2 tbsp
- Pinch of cream of tartar
- Vanilla extract – 2 tsp
- All-purpose flour – 1 cup
- Blueberries (fresh, washed and stemmed) – 2 cups
- Powdered sugar – for garnishing
- Blueberry Sauce (Optional)
Instructions
- Heat the oven to 350 F after placing a rack in center of oven. Take a 9-inch-by-9-inch baking pan and lightly coat or butter the pan with cooking spray.
- Take a medium-sized bowl and add in butter, sugar, and yolks. Beat all the ingredients properly and wait for the cream to become fluffyand light. Keep beating for almost 4 minutes or until you notice the cream turning pale.
- Now, add orange zest, salt, vanilla extract, and liqueur (if using) and start mixing well.
- Take a medium-sized bowl and add egg whites with cream of tartar. Beat the ingredients properly until it develops stiff peaks. Next, fold in egg whites and flour into the mixture of butter and egg. Make sure to keep as much air in the egg whites as possible.
- Transfer the prepared batter into the pan and evenly spread blueberries over top.
- With the help of a spatula, carefully press down into the batter and bake for 30 to 40 minutes until it turns golden brown.
- Once done, insert a toothpick into the cake and check if it comes out clean meaning your bublanina is properly baked.
- Dust the cake with confectioners’ sugar and blueberry sauce if you like it.
- Cut the cake into 6 equal slices and serve warm or cold according to your preference.
Nutrition
Calories: 434kcalCarbohydrates: 62gProtein: 6gFat: 18gSaturated Fat: 11gTrans Fat: 1gCholesterol: 134mgSodium: 836mgFiber: 2gSugar: 43g
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