Blueberry Bublanina (Czech Coffee Cake)

Bublanina ( boo-blah-nee-nah) . . .” bubbly cake.”

Fun to say and fun to eat.

There are lots of versions of this coffeecake on the internet, but I liked this one from Barbara Rolek on About.com  with blueberries, or čučoriedky (here is the version with cherries, or čerešne or ceresnova, which is known as meggyes lepeny in Hungary).

Blueberry Bubalnina (Czech Coffee Cake)

Adapted from Barbara Rolek. I replaced the butter with oil to keep it parve/dairy-free.  I also changed the preparation method because I wasn’t creaming butter.

I would add lots of lemon rind and some lemon juice next time instead of the orange liqueur and orange rind. I would also like a cinnamon crumb topping, but I guess that isn’t traditional.

3 ounces oil (6 Tbl.–original recipe called for 4 ounces butter)
3.5 ounces sugar (1/2 cup)
3 egg yolks (room temperature)
1 Tbl. orange liqueur (I used Binyamina Harmonia liqueur plus a Tbl. of vanilla extract, but I would use juice of half a lemon plus the vanilla next time) (Note: the 2nd time, I used the Harmonia liqueur, 1 tsp. vanilla, plus a Tbl. lemon juice)
1 tsp. orange zest (or lemon zest)
1/2 tsp. salt (I used 1/2 tsp. kosher salt and it was enough)
3 egg whites, room temperature
pinch cream of tartar
4.5 ounces flour (1 cup)
pint blueberries (2 cups)
cinnamon vanilla sugar for sprinkling on top, optional

Preheat the oven to 350 degrees (I think 375 degrees would be better; my bublanina could have been more brown on top). Grease a square pan (the original recipe called for a 9″, but I used an 8″ square pan).

Beat the yolks and sugar together until light and fluffy. Gradually add the oil and beat until combined. Add the liqueur, zest, and salt.

In a separate bowl, whisk the egg whites and the pinch of cream of tartar until stiff (I reserved a Tbl. of sugar to beat in towards the end of whipping to help stabilize the mixture).

The original recipe says to alternately fold in the egg whites and the flour into the yolks. I found this a bit hard to do. In the end, I dumped the egg yolk mixture over the egg whites and gradually added flour while I folded everything together. This was easier.

Put the batter in the greased pan and scatter over the blueberries (and can sprinkle over cinnamon vanilla sugar plus a drizzle, about 1 tsp., lemon juice). Bake for 30-40 minutes. Test in the center with a toothpick or cake skewer to see if done. THIS IS IMPORTANT. I didn’t do this. I pulled it out after about 40 minutes, but it still looked a little pale (which is why I would go with 375 degrees next time). The cake was perfect everywhere but in the very center, where it was a bit underdone.

Tags: , , , , ,

6 Responses to “Blueberry Bublanina (Czech Coffee Cake)”

  1. lisamichele Says:

    You definitely did not skimp on blueberries in this lovely cake (did you ever see the blueberry muffin scene in the movie, Casino? lol). It looks so moist and delicious, and how can one not love the name ‘bublanina’? I know it’s Czech..but I’m of Russian decent, so it conjurs up babushka…bubbie..et al🙂

  2. Rivki Locker (Ordinary Blogger) Says:

    This cake is worth trying just for the opportunity to say the name!🙂

  3. lisamichele Says:

    BTW…could coconut oil be subbed for the oil?

  4. Lauren Says:

    I love blueberries! I keep meaning to give growing them in a pot a try, but I guess it’ll have to wait until next year at this point. They always make me think of going to stay with my grandparents for the 4th of July.

    I’m always looking for new things to eat for breakfast; this would be perfect.

  5. Leora Says:

    Yum. I love blueberries, inside baked goods or straight up.

    My daughter found a rich, rich dairy blueberry muffin recipe in her Harry Potter cookbook. I suspect we will be trying it sometime this summer. This one you posted has some lovely ingredients (the orange flavoring in particular).

    When my eldest was a toddler, I once made a cake with sweet potato as the “fattener.” It worked, and he then thought sweet potato was a main ingredient in cake. Now he knows better.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: