Marie Filip's 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 all purpose flour
- ½ cup granulated sugar
- 5 tablespoons salted butter, melted
Cake
- 1 cup salted butter, softened
- ¾ cup granulated sugar
- Zest of 1 lemon
- 4 eggs separated
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries (or pitted cherries)
Optional
- Powdered sugar for dusting
Instructions
Prep
- Preheat the oven to 350°F.
- Grease and flour a 13 × 9-inch baking pan.
Prepare the streusel
- Stir together the flour, sugar, and melted butter until crumbly. Set aside.
Prepare the cake
- Whisk together the dry ingredients - flour, baking powder, salt - and set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the 4 egg yolks one at a time, beating after each addition.
- Add the vanilla and lemon zest, mix to incorporate, 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 and Bake
- Spread the batter evenly into the prepared pan.
- Scatter the blueberries (or cherries) evenly over the batter.
- Sprinkle streusel on top of the fruit.
- Bake at 350°F for 30-35 minutes; it is done when a toothpick inserted into the center comes out clean.
Serve
- Cool in the pan before slicing.
- Serve slightly warm or at room temperature; dust with powdered sugar if desired.
YIELD
- 8 large or 12 medium servings.
Notes
This cake is best enjoyed the day it is baked, however you can bake it a day ahead of time and store it at room temperature.
I have not tested the recipe with frozen blueberries, however I believe that they can be used as a substitute with the proper handling. Add them directly from the freezer without thawing, and if they have excess ice crystals, gently shake or pat them dry before topping the cake. The cake may require a few extra minutes of baking time; it is done when a toothpick inserted into the center comes out clean.