When summer fruits begin to ripen in June, it means one thing for Czech bakers: it's bublanina time! Let's bake this traditional Czech coffee cake full of juicy fruit together. Everyone can make bublanina cake with my simple recipe!
NOTE: This is a new, June 2022 revamped recipe. The original recipe from spring 2020 can be found in pdf format here.
➜ What is bublanina?
Originating from the Czech Republic, bublanina is a classic summer sheet cake, topped with seasonal fruits.
The Czech word bublanina derives from the sponge cake-like batter, which is whipped and contains bubbles. The resulting cake is fluffy and soft. Sometimes the word bublanina is translated into English as bubbly cake.
Bublanina cake belongs to the popular former Czechoslovakian desserts, still baked by modern Czech home bakers.
➜ Which fruit fits best for bublanina?
Traditionally, bublanina was made with sweet cherries. These were simply poured on top of the cake before baking. However, the cake pairs seamlessly with any fresh summer fruit.
Besides strawberries, make bublanina with any other small summer fruit, classically with pitted cherries, raspberries, currants, blueberries, or a mix of these.
MY TIP: If you have a sweet tooth, try other Czech cakes, such as plum streusel coffee cake with drobenka topping or authentic kolaches!
➜ Ingredients
To make Czech bublanina, you need:
- Heavy cream; with a fat content exceeding 30 %. Please, do not use light cream. No extra oil is added to the batter, it is the high-fat cream that makes the cake soft and moist.
- Eggs; warmed to room temperature. Take the eggs out of the refrigerator at least two hours in advance. If you forget, I have a handy trick for you: dip the eggs in warm water for 10 minutes.
- All-purpose flour; read more about types of Czech wheat flour.
- Baking powder
- Granulated sugar
- Lemon zest; freshly grated from an organic or thoroughly washed lemon. The lemon zest will add even more flavor to the bubble.
- Strawberries; fresh & ripe, rather smaller pieces, or cut them in half. Use other fruits if you don't have fresh strawberries on hand (see above).
Next, prepare this:
- Powdered sugar; to dust the bublanina cake before serving
- Butter/vegetable oil + sifted breadcrumbs or flour; to grease & sprinkle the sheet cake
✅ You'll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ Instructions with photos
STEP 1: Wash the strawberries under running water and remove any remaining dirt. Remove the green hull and leave the strawberries in a colander to drain.
STEP 2: Grease a baking tray with a piece of butter or other fat and dust with fine breadcrumbs or plain flour.
STEP 3: Crack the eggs, warmed to room temperature, into a large bowl. Using a hand mixer fitted with the whisk attachment beat the eggs until foamy. Gradually add the granulated sugar while increasing the speed. Be patient, this process takes about five minutes. Don't be afraid to set the mixer to a higher speed.
STEP 4: Reduce the blender speed to the minimum. Gradually add the flour mixed with baking powder and heavy cream to the beaten egg foam. Stir continuously. Finally, add the lemon zest.
STEP 5: Pour the semi-liquid batter onto the prepared baking sheet. Cover with drained strawberries.
STEP 6: Place the bublanina in an oven preheated to 170 °C (lower and upper heating). Bake for about 30 minutes, until the surface turns golden brown.
➜ Serving
Allow the strawberry bubble cake to cool, dust with icing sugar, cut into approximately 4 inches (10 cm) square slices, arrange them on a dessert plate, and serve with a cup of coffee or tea.
TIP: Still having plenty of fresh strawberries? Try this easy recipe for cold strawberry soup (a Czech recipe).
➜ Baking dish
I baked the bublanina on a smaller baking dish about 9x13 inches (23x33 cm), which is the most common size used by home bakers in the USA.
Czechs usually bake on larger baking sheets, but then you need to adjust the amount of each ingredient. If you use a larger baking sheet with the basic recipe, the bublanina will be thinner and take less time to bake.
TIP: In addition to the metal baking sheet, the bublanina can be baked in a sufficiently large glass baking dish. The glass gives the texture of the cake a better appearance and looks nice if you place the bublanina in a glass baking dish on a set table.
➜ Video recipe
Is the blog recipe not enough? I made a video for you on how to make this Czech bublanina cake!
Please click on the photo below and you will be taken to my YouTube channel where you can see step by step how to make bublanina.
If you like my YouTube content and would like to watch more Czech recipes, please subscribe. Thank you very much!
➜ Storage
Thanks to the batter containing heavy whipping cream, the bublanina remains soft even on the second or third day.
Store covered in a baking dish, leaving it on the kitchen counter. Or cut the cake into slices, and place them in an airtight container in the fridge. This way, bublanina will keep for up to five days.
➜ Pronunciation of bublanina
Curious how Czechs pronounce "bublanina"? I recorded a short audio clip to give you an idea! I'm a native speaker, so I guarantee an authentic Czech voice.
➜ Cook's tips for success
- If you used cold eggs directly from the fridge, you might not be able to whip them into a fluffy foam. A good tip is to dip the eggs in warm water for ten minutes if you forget to take the eggs out of the fridge in time.
- How to upgrade bublanina? Sprinkle it with a streusel topping (drobenka) made from butter, granulated sugar, and flour!
- No fresh fruit available? Try a cake with canned or frozen berries. Let the canned fruit drain in a strainer before using. Allow frozen fruit to thaw before placing it on top of the bubble cake.
More Czech sweet pastry
- Buchty - sweet filled buns
- Three-layer sheet cake
- Poppy seed roll - makový závin
- Fruit bread - biskupsky chlebicek (bishop's bread)
- Prague kolach cake - pražský koláč
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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📖 Recipe
Bublanina - Czech Fruit Sheet Cake
Tap or hover to scale
Ingredients
- 1 cup heavy cream fat content over 30 %
- 3 medium eggs at room temperature
- 2 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 Tablespoon lemon zest freshly grated
- 3 cups fresh strawberries smaller pieces
Misc.:
- ½ Tablespoon butter to grease the baking dish
- 2 Tablespoon fine breadcrumbs or flour to dust the baking dish
- 2 Tablespoons powdered sugar to dust Bublanina before serving
Instructions
- Wash 3 cups fresh strawberries under running water to remove any remaining dirt. Remove the green hulls and leave the strawberries in a colander to drain.
- Grease a baking pan with ½ Tablespoon butter or other solid fat, then dust it with 2 Tablespoon fine breadcrumbs or plain flour.
- Crack the room-temperature 3 medium eggs into a large bowl. Using a hand mixer fitted with the whisk attachment, beat the eggs until foamy. Gradually add 1 cup granulated sugar while increasing the speed. Be patient; this process takes about five minutes. Don't hesitate to set the mixer to a higher speed.
- Reduce the mixer speed to the minimum. Gradually add 2 ¼ cups all-purpose flour mixed with 1 teaspoon baking powder and 1 cup heavy cream to the beaten egg foam, stirring continuously. Finally, add 1 Tablespoon lemon zest.
- Pour the semi-liquid batter onto the prepared baking pan. Evenly cover the batter with the drained strawberries.
- Place the bublanina in an oven preheated to
340 °F. Bake for 30 minutes, or until the surface turns golden brown. - Let the bublanina cake cool, then cut it into 3-inch (7 cm) squares. Sprinkle with 2 Tablespoons powdered sugar and serve.
Notes
- The basic recipe makes about 12 pieces (fits into a 9x13 inches baking pan).
- STORAGE: Store the cake covered in a baking dish on the kitchen counter, and eat it within 2 days. Or cut the cake into slices, and place them in an airtight container in the fridge. This way, Bublanina will keep for up to five days.
- Besides strawberries, Bublanina can be made with any other small summer fruit. Classically, it is made with pitted cherries, raspberries, currants, blueberries, or a mix of these.
Christina says
Hi Petra, growing up in South Africa, we ate bublanina with pineapple pieces. Cherries are expensive and hard to come by, hence the pineapple.
Petra Kupská says
Ahoj Christina, it's amazing how variable the bublanina is! See, for me, it's an exciting idea to try to bake it with pineapple - it's expensive here in the Czech Republic for a change 🙂 I will try it and let you know; I believe it will taste great. P. S. I'm glad you're trying to preserve Czech traditions in your cuisine!
Liba Gajdos says
Mine batter did not come out liquid; I followed the recipe. what could i have done wrong?
when you say flower mixed w heavy cream and baking powder- do you mean you mix it w the mixer before adding to the egg mixture?
Thank you
Sadie says
Mine also came out quite doughly than a batter, so i had to add a cup of milk to get the consistency. Im thinking to try again with 200-250g flour
Ellen Myftari says
HELLO PETRA ~
I'M WONDERING IF I CAN SUBSTITUTE PURE LIQUID VANILLA IN PLACE OF THE VANILLA PASTE AND; IF SO, WOULD IT BE THE SAME AMOUNT AS THE PASTE?
THANK YOU ~ ELLEN
Petra Kupská says
Ahoj Ellen, thank you for your comment! I am sure you can use liquid vanilla instead of vanilla paste. However, I'm not sure how strong liquid vanilla is. I would try half a teaspoon, that might be enough. I would be happy to get your feedback if you try the bublanina cake!
Lauri says
HI what is the texture of the sponge meant to be like? Ive made it and seems slightly dense for a sponge. Is that right? Its still very delicous
Petra Kupská says
Ahoj Lauri,
Thank you for your comment!
I meant sponge cake-like, it is a type of pastry that is elastic, fluffy, and contains small bubbles on the cut. This texture is usually achieved by beating the eggs thoroughly, with the aid of baking powder.
I prepared bublanina newly according to a different recipe with the addition of heavy whipping cream, I would say it is even easier to prepare.
I saved the original recipe you mention here: bublanina older recipe
Petra
Paulette Stewart says
I enjoyed making this cake, the recipe was very easy to follow and it turned out perfectly and taste amazingly delicious. I will definitely make it again, thanks for sharing the recipe ✌🏾🙏
Petra Kupská says
Thank you, Paulette, for your nice comment! I am happy you liked the recipe 😊
Madeline says
Hi Petra! I baked bublanina today for my husband who is Czech. He missed his mother’s baking and I thought making this would bring back great memories! He loved it so much as to say it tastes exactly how his mothers tasted. Thank you so much for your recipes!!!! I’ve made vanocka and liver dumpling soup with vegeta. Awesome!!!
Petra Kupská says
Ahoj Madeline, thank you very much for your nice comment! I'm so glad your husband liked the bublanina cake. I believe he appreciated your baking and you made him happy!
Nikola Hejlova says
Amazing! I’m czech and have not had this since my great grandma made this for me about 20 years ago! Anyway it’s amazing I love it I made it with blueberries yesterday and making it with peaches today. Super quick tip: coat blueberries in flour so they don’t sink to the bottom. Absolutely love this it’s really like grandma used to make 🥹
Anicka Cooklikeczechs.com says
Hello, Nikola, thank you for your comment. That's wonderful - I'm so glad you liked the recipe!
Yes, you can definitely coat the berries in flour so they don't sink - a great tip if you are having a hard time with the fruit sinking to the bottom in your bublanina! 🙂
Adela Suchanek says
Ahoj Petro! I used to pick the rybíz from the backyard of my aunt in the summer time to make bublanina! My cousin Zdenek complained the whole time but I loved it because then we would indulge in this summer treat. Thank you for this sweet memory 💜
Anicka Cooklikeczechs.com says
Hello Adela, thank you for sharing such a lovely memory.
Greetings from the Czech Republic.
Mike F in Sacramento says
I made this to take to a New Year's Day brunch this morning. Fast, easy, and absolutely delicious. Everyone liked it. The texture was excellent and the blueberries I used worked very nicely. Thanks for the great recipe!
Anicka Cooklikeczechs.com says
Thank you for the comment and kind words! I am delighted to hear the recipe was a success!
Martina Swanson says
Maminka delala bublaninu s tresnemi.
Mom made bublanina with cherries.
Chris Gotje says
I have not made this recipe, but planning on doing so. I am baking for a bake sale. Does this freeze well?
Carlene Dagel says
It was delicious!!!! My Grandma was Czech and we grew up with kolache and various dumplings. Since I'm a curious person
I knew there had to be more so when I saw your website I had to enroll. You never disappoint me - This Bublanina recipe, made with blueberries, is over the top. Thank you so very much for sharing/opening our eyes to the dishes of the Czech people. . .
Anicka Cooklikeczechs.com says
Thank you so much for your feedback and kind words, Carlene. I am delighted the recipe was a success!
Sue Furrer says
Hey Petra, I made the Bublanina with frozen black cherries that I defrosted. It was wonderful and such an easy recipe. Thank you.
Sue Furrer
Petra Kupská says
Aww, thank you for your nice words, Sue. I am glad the Bublanina was a success!
Georgiana Shobris says
Thank you, will try it tomorrow and let you know, how was it - I am not good cook, but this sound easy - thank you GS
Anicka Cooklikeczechs.com says
Thank you for your comment, Georgiana! I am sure you will do great - please, let me know how the recipe turned out afterwards 🙂
Sam says
Absolutely delicious and very versatile.
Anicka Cooklikeczechs.com says
Thank you so much for your kind comment, Sam. 🙂
Bob Pavelka says
I make the earlier version at the linked to a PDF at beginning of this recipe because it was low fat. Excellent coffee cake!
Anicka Cooklikeczechs.com says
Thank you for your comment and feedback, Bob!
Halina says
Ah I wish the phrasing was a little bit more clear for us culinarily-challenged.
Is it "Gradually add [all-purpose flour mixed with 1 teaspoon baking powder and 1 cup heavy cream]" or "Gradually add [all-purpose flour mixed with 1 teaspoon baking powder] and [1 cup heavy cream]"
I went with the first version and the result was kinda clumpy:(
Other than that, thank you for the recipe! It ended up looking more like a piskota but I likely screwed up something else too (:
Georgiana Shobris says
Was very good - everybody love it - thank you Petra !!!!!
Petra | Cook Like Czechs says
I am so happy to hear that, Georgiana.
Suzanne RN says
I have baked this bublanina recipe many times for several years now! I make it gluten free and mostly sugar free and it's always delicious! I use whatever fruit I have available! this is also very nice with fresh figs from my backyard garden!
Eva says
Hi Petro,
Would it work better with the Czech semi-course flour?
Thank you,
Eva
Petra Kupská | Cook Like Czechs says
Hi Eva,
Yes, czech semi-course flour would be perfect. If you have access to it. If you don't, then all purpose is fine. Even though the results might be a bit more cakey.
Or as an ideal replacement, you could use 2 parts all-purpose flour, 1 part cake flour. Just sift it to lighten it up.
Erika says
Overall a very good recipe. It reminds me of my mother's and my relatives baking. You mentioned in the recipe that the batter is semi-liquid however following the exact steps the batter was quite thick. Just a quick tip at the very top when you have the instructions to butter and flour the pans put the size of the pan right away at the very top versus the size being buried in other text not within the recipe. Djakujem
Petra Kupská | Cook Like Czechs says
Thank you so much for your kind words and helpful feedback!
With the batter texture, it can vary a bit depending on flour type or how packed the flour is.
And thank you for the great suggestion about mentioning the pan size right at the top.
Děkuji and happy cooking.