When summer fruits start ripening in June, you know what is happening in every Czech kitchen: it is bublanina time! Let's bake this traditional Czech fruit cake together, with its soft, fluffy sponge hiding pockets of juicy, sun warmed fruit in every bite. Whether you are a seasoned baker or just starting out, I would love for you to give this one a try.
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?
Bublanina is a classic Czech summer sheet cake, traditionally topped with seasonal fruit such as cherries, plums, apricots, or berries. Its name comes from the Czech word for bubbles, and there is a charming reason behind it.
As the cake bakes, some of the fruit sinks into the batter and creates little fruity wells, while the batter rises around them and forms soft, bubble-like shapes across the surface. That is also the reason why bublanina is translated into English as bubble cake.
There is no single, definitive recipe for bublanina. The name is often used loosely for various sheet cakes topped with fresh fruit, and recipes vary from one family to the next. Some bakers also finish their bublanina with a sprinkle of drobenka, a simple Czech crumb topping made from flour, sugar, and butter.
Once a staple across former Czechoslovakia, bublanina remains a favorite among Czech home bakers to this day.
➜ Pronunciation
✅ Curious how to pronounce bublanina like a true Czech? I have recorded a short audio clip just for you, so you can hear exactly how it sounds straight from a native speaker.
➜ Which fruit fits best for bublanina?
Traditionally, bublanina is made with sweet cherries, scattered generously over the batter just before baking. That said, the cake pairs beautifully with almost any fresh summer fruit that grows in Czech gardens.
Unpitted cherries are the classic choice in Czech kitchens, although I usually pit mine to make the cake easier and safer to eat. Raspberries, blueberries, currants, strawberries, or a colorful mix of all of them work wonderfully too. Larger fruits like plums or apricots can also be used, just slice them into smaller pieces so they sink nicely into the batter.
MY TIP: If you have a sweet tooth, don't miss my other Czech cake recipes, such as plum streusel coffee cake with drobenka topping or authentic kolaches!
➜ Ingredients
✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.
To make Czech bublanina, you need:
- Heavy cream - with a fat content above 30 percent. Please do not use light cream. There is no extra oil or butter added to the batter, so it is the high-fat cream that makes the cake wonderfully soft and moist.
- Eggs - warmed to room temperature. Take the eggs out of the refrigerator at least two hours in advance. If you forget, here is a handy trick: place the eggs in a bowl of warm water for about 10 minutes.
- All-purpose flour - read more about types of Czech wheat flour.
- Baking powder - for a nicely risen, fluffy sponge.
- Granulated sugar - regular white sugar is all you need
- Lemon zest - freshly grated from an organic or thoroughly washed lemon. The zest adds a lovely citrus aroma.
- Strawberries - fresh and ripe, ideally smaller ones, or cut larger berries in half. You can also use other fruits if strawberries are out of season (see above).
Next, prepare this:
- Powdered sugar - for dusting the bublanina just before serving
- Butter/vegetable oil + sifted breadcrumbs or flour - to grease and coat the baking sheet. Looking for a quick fix? Just line the sheet with parchment paper instead.
➜ Instructions with photos
STEP 1: Wash the strawberries gently under cold running water to remove any dirt. Hull them by removing the green tops, then leave them in a colander to drain properly.
STEP 2: Grease a baking tray with a small piece of butter or a drizzle of oil, then dust it with fine breadcrumbs or plain flour. Alternatively, line the tray with parchment paper.
STEP 3: Crack the eggs, warmed to room temperature, into a large mixing 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 step takes about five minutes. Do not be afraid to set the mixer to a higher speed once the sugar is incorporated.
STEP 4: Reduce the mixer speed to the lowest setting. Gradually add the flour mixed with baking powder, along with the heavy cream, into the beaten egg foam. Stir continuously until just combined. Finally, fold in the lemon zest.
STEP 5: Pour the smooth, semi-liquid batter onto the prepared baking sheet and spread it evenly. Scatter the drained strawberries generously over the top.
I arranged them in neat rows for a tidy, uniform look, but feel free to skip this little extra step and simply sprinkle them on.
STEP 6: Place the bublanina in an oven preheated to 340 °F (170 °C), using both upper and lower heat. Bake for about 30 minutes, or until the surface turns a beautiful golden brown.
Petra's tip: To prevent the fruit pieces from sinking to the bottom of the cake during baking, pat them dry as thoroughly as you can, removing any excess liquid, and then toss them lightly with a tablespoon of flour before scattering them over the batter. The thin flour coating helps the fruit hold its place near the top, so every slice has a nice, visible layer of fruit.
➜ Serving
Allow the strawberry bublanina to cool completely, then dust generously with icing sugar. Cut the cake into squares of about 4 inches (10 cm), arrange them on a dessert plate, and serve with a cup of freshly brewed 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 this bublanina in a 9x13 inch (23x33 cm) baking dish, which is the most common size found in American home kitchens.
Czech bakers traditionally use larger baking sheets, but if you go that route, you will need to scale up the ingredients accordingly. Using a larger sheet with the original recipe amounts will give you a thinner cake that bakes faster, so keep an eye on it in the oven.
TIP: Bublanina also bakes beautifully in a glass baking dish, as long as it is large enough. The glass gives the cake's edges a lovely golden finish, and it doubles as a serving dish, which looks especially nice when placed straight on the table for guests.
➜ Video recipe
Would you like to see the recipe in action? I have put together a short video showing exactly how to make this Czech bublanina cake from start to finish!
Just click the photo below to watch on my YouTube channel where I walk you through every step of the recipe.
If you enjoy my videos and would love to see more Czech recipes, I would be so grateful if you subscribed. Thank you so much for your support!
➜ Storage
Thanks to the heavy whipping cream in the batter, bublanina stays wonderfully soft even on the second or third day, which is one of the joys of this cake.
You can store it covered right in the baking dish in a cool spot, away from direct sunlight, for up to two days. For longer storage, cut the cake into slices and place them in an airtight container in the fridge, where the bublanina will keep beautifully for up to five days.
Can you freeze bublanina? Yes, this bubble cake freezes well. Once the bublanina has cooled completely, cut it into slices and arrange them in a single layer in an airtight container or freezer-safe bag. If you need to stack the slices, place a sheet of parchment paper or wax paper between the layers to prevent them from sticking together. Freeze for up to three months. To enjoy, let the slices thaw at room temperature for about an hour, then dust with fresh icing sugar before serving.
➜ Tips for success
- If your eggs come straight from the fridge, they will still whip up, just not as easily, which is important for achieving that nicely soft and airy bublanina texture. If you forget to take them out in advance, place the eggs in a bowl of warm water for about ten minutes to bring them to room temperature quickly.
- Looking to take your bublanina to the next level? Sprinkle it with a streusel topping (posypka) made from butter, granulated sugar, and flour for a wonderful buttery crunch on top.
- No fresh fruit available? Frozen berries work nicely as a substitute. There is no need to thaw them first, just toss them lightly with a tablespoon of flour and scatter them over the batter straight from the freezer. The flour helps soak up extra juice and keeps the berries from sinking too deeply into the cake. I would skip canned fruit for this recipe, as it tends to release too much liquid and can leave the sponge soggy.
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
- 3 cups fresh strawberries smaller pieces
- 3 medium eggs at room temperature
- 1 cup granulated sugar
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup heavy cream fat content over 30 %
- 1 Tablespoon lemon zest freshly grated
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 gently under cold running water. Hull them by removing the green tops, then leave them in a colander to drain.
- Grease a baking tray with ½ Tablespoon butter or a drizzle of oil, then dust it with 2 Tablespoon fine breadcrumbs or flour. Alternatively, line the tray with parchment paper.
- Crack 3 medium eggs, warmed to room temperature, into a large mixing 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. Continue beating for about five minutes, until the mixture is pale, thick, and fluffy.
- Reduce the mixer speed to the lowest setting. Gradually add 2 ¼ cups all-purpose flour mixed with 1 teaspoon baking powder, along with 1 cup heavy cream, into the beaten egg foam. Stir continuously until just combined, then fold in 1 Tablespoon lemon zest.
- Pour the smooth, semi-liquid batter onto the prepared baking sheet and spread it evenly. Pat the strawberries dry, toss them lightly with a tablespoon of flour, and scatter them generously over the top.
- Place the bublanina in an oven preheated to
340 °F, using both upper and lower heat. Bake for about 30 minutes, or until the surface turns a light golden brown. - Allow the bublanina to cool completely, then dust with 2 Tablespoons powdered sugar. Cut into squares of about 4 inches (10 cm) and serve with a cup of freshly brewed coffee or tea.
Notes
- The basic recipe makes about 12 pieces (fits into a 9x13 inches baking pan).
- Serve at room temperature. Allow the bublanina to cool completely, dust with icing sugar, and cut into squares. Pair with a cup of freshly brewed coffee or tea.
- Store in a cool spot or in the fridge. Keep the bublanina covered in the baking dish in a cool spot for up to two days, or transfer slices to an airtight container in the fridge for up to five days.
- Freeze for longer storage. Cool the cake completely, then cut into slices and arrange them in a single layer in an airtight container or freezer bag, with parchment paper between layers if stacked. Freeze for up to three months and thaw at room temperature before serving.
- Keep the fruit from sinking. Pat the fruit dry, then toss it lightly with a tablespoon of flour before scattering it over the batter. The thin coating helps the pieces stay near the top.
- Choose fresh or frozen fruit, not canned. Use fresh berries when they are in season, or frozen fruit straight from the freezer. Canned fruit holds too much liquid and can make the sponge soggy.
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.