I have made this recipe about two days ago and it is gone……it was SOOO GOOD (hence the half empty pan)! For those who are not familiar with “bublanina” it is a kind of a sweet bread that is perfect for summer baking: very light and fruity. I also use yogurt instead of oil – it is healthier that way :0)
Ingredients:
- 1 and 3/4 cup of all-purpose flour
- 1 cup of sugar
- 1/2 cup of tepid milk
- 1 and 1/2 cup of white yogurt
- 4 Tbs. (1/4 of a cup) of melted unsalted butter
- 2 egg yolks
- 1 Tsp. of baking powder
- 2 Tbs. of vanilla sugar (or vanilla extract)
- 1-2 cups of cut up fruit of your choice (strawberries, raspberries, blueberries, cherries, peaches)
- Well-greased baking pan (I used the 8×8-inch one)
11. OPTIONAL: 1/4 cup of rolled oats
Method:
- Put milk, yogurt, sugar, egg yolks and the melted butter in a bowl and beat the mixture for about 2 minutes (until mixture seems smooth)
- Mix baking powder and vanilla sugar into the flour
- Gradually start adding flour into the bowl
- Mix it until all ingredients are evenly distributed
- Cover the greased surface of your baking pan with a light coat of flour or rolled oats
- Pour your dough into the baking pan
- Coat fruit with about 1 Tbs. of flour
- Scatter the fruit onto the dough (push some pieces into the dough)
- Bake the bread at 350 F for about 30 to 40 minutes or until the surface has pink/golden color
- Optional:
- A. serve topped with whipped cream :0)
- B. sprinkle Bublanina with powdered sugar
- C. To make “drobenka” : Mix some sugar, flour and butter till crumbly and sprinkle it over the cake just before you put it in the oven
PS: If you like your fruit to be “melted” through the bread when done, do not coat it in flour (I personally like it better that way).
If you liked this post buy me a coffee! (Suggested:$3 a latte $8 for a pound) Thanks!
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yes it was quite good. i know. i ate it.
Wow! I ate this while visiting friends in Southen Czech. They used frish plums off of their tree. I never ate anything so delicous in my life. A taste to never forget.
I am trying to make this for my czechy husband. When do you add the eggs?
Hi Melissa,
Sorry, I forgot to put the eggs into the step 1. You basically add them together with everything else: milk, yogurt,sugar, butter, and EGGS.
It makes it really easy that way; you combine all of the ingredients, slowly mix in the flour, pour in to the baking dish, drop in the fruit, bake and eat!
Hope your Czech husband loves it! Let us know..
Yeah,I´ve ate this delicious cake in a Czech fair in my university.Finally,I found the recipe 😀
thanks!!!
greets from México.
Estephanie
Ahoj! Does anyone have a bublanina with apricots, and blueberries in it? I was in the C.R. and had something like this– it was a really light white cake with halves of apricots and blueberries baked into it.
pomotc! 🙂 diky!
P.S. does anyone know of any Czech sites/books/tips to learn the language–or to get to know the people better?
Yes, I have had that! It is sooo good! You can add pretty much anything into bublanina 🙂
Delala jsem ji vcera – vynikajici. Libi se mi ten napad s bilym jogurtem. Dekuji
Ahoj Eleno, to jsem rada :))
S tim jogurtem je to zdravejsi a mene sladke..mnam mnam. Taky do toho nekdy pridam flax seeds a pak je to uplna zdravotni bomba!
I tried this recipe a few weeks ago. My mother was Czech and used to make bublanina. She died when I was a teen and didn’t have her recipe. My father asked me to make it for him instead of buying him a birthday present. For some odd reason, the bublanina came out almost like a bread pudding. What did I do wrong? My father enjoyed it, as did one of my older brothers. P.S.: Do you have a recipe for buchte? I heard that my grandmother made it when the family came over on Saturdays. I might get it at one of the Polish bakeries in Riverhead or Copiague, NY, two enclaves of Polish immigrants. Ironically, I live in Bohemia, NY, a town settled by Czechs in the 1800’s and 1900’s!
Hi Adele,
yes, you are right it is more spongy because it is made with white yogurt as a healthy addition. If you are looking for more of a traditional recipe I found this one (on easterneuropeanfood.com). Not sure about the cream of Tartar (that’s instead of the baking powder? or the orange liquer additon; I would just substitute with some lemon grind):
Ingredients:
1/2 cup (1 stick) butter, softened
1/2 cup sugar
3 large eggs divided, at room temperature
1 tablespoon Grand Marnier or other orange liqueur (optional)
1 teaspoon orange zest
1/2 teaspoon salt
Pinch of cream of tartar
1 cup all-purpose flour
2 cups fresh blueberries, washed and stemmed
Confectioners’ sugar
Blueberry Sauce (optional but see below)
Preparation:
Place rack in center of oven and heat to 350 degrees. Butter or lightly coat with cooking spray a 9-inch-by-9-inch baking pan. In a medium bowl, cream together butter, sugar and yolks until light and fluffy. Add liqueur, if using, orange zest and salt, mixing well.
In a clean medium bowl, beat egg whites with cream of tartar until stiff. Alternately fold in egg whites and flour into butter-egg mixture.
Turn batter into prepared pan and scatter blueberries evenly over top. Press down into batter with a spatula. Bake 30 to 40 minutes or until toothpick inserted near center comes out clean. Cut into 6 equal pieces. Serve warm or cold dusted with confectioners’ sugar and blueberry sauce, if desired.
I double checked the recipe and still can’t figure out what I did wrong, but 20 minutes at 350 didn’t even begin to cook this cake.
Opps, make it 40 minutes or 20 minutes at 375. Sorry! When in doubt always use the wooden toothpick test. Insert it in and if it comes out clean, your dessert is ready.