Bublanina Blueberry Cake
From the Wednesday Wine Bunch Cookbook (circa 1960s-1970s) / Shared by Marie Filip: Bublanina is a Czech sponge cake with a texture similar to coffee cake. It gets its name from the Czech word for "bubble," referring to the way the batter rises up and bubbles around the fruit. This moist, light cake really celebrates blueberries (or cherries if you prefer)! Topped with a buttery streusel, the cake is perfect for breakfast or brunch, or any time you’re craving a sweet summer treat.
Ingredients
Streusel topping
- ½ cup flour
- ½ cup sugar
- 5 tablespoons salted butter, melted
Cake
- 1 cup salted butter (2 sticks)
- ¾ cup sugar
- Zest of 1 lemon
- 4 eggs separated
- 1 teaspoon vanilla
- 2 cups flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups blueberries or pitted cherries
Optional
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F
- Grease and flour a 13x9 inch pan.
Prepare the streusel
- Mix together the ingredients (flour, sugar, melted butter) to combine and set aside.
Prepare the cake
- In a small bowl, rub the lemon zest and sugar together with your fingers, to release the oils and infuse the sugar.
- With a mixer, cream the butter and sugar together until fluffy.
- Add the 4 egg yolks one at a time, beating after each addition.
- Add the vanilla, mix to incorporate, and set aside.
- In a separate bowl, whisk together the dry ingredients (flour, baking powder, salt) and set aside.
- In a separate bowl, beat the 4 egg whites until stiff.
- Add the dry ingredients alternately with beaten egg whites to the creamed mixture, beginning and ending with the dry ingredients. Be sure to fold gently to avoid deflating the egg whites too much.
Assemble
- Spread the dough into the prepared pan.
- Arrange fruit evenly across the top.
- Sprinkle streusel on top of the fruit.
Bake and serve
- Bake at 350°F for 30-35 minutes (cake tester should come out clean).
- Cool in pan before slicing.
- Dust with powdered sugar if desired.
- Store leftovers covered in the refrigerator.