Czech Republic Comfort Food Recipe for Blueberry Bubble Cake: Easy and Scrumptiously Pretty

by DerdriuMarriner

Bubble cake (bublanina), popularly made with blueberries, is an exceptionally easy and delicious comfort food in the Czech Republic.


Bubble cake (bublanina) is an exceptionally easy and delicious comfort food in the Czech Republic.

Everything about this treasured dessert is enticing and satisfying.

Appearance, aroma, taste, and texture are integral to Czech cuisine.
Bubble cake (bublanina) receives its name in Czech cuisine from the charming way in which the cake bubbles up around the fruit.

There are as many variations of this recipe as there are fruits.

Any fruit may be used, but fresh blueberries are especially popular.

A particular favorite is Blueberry Bubble Cake (Borůvková bublanina), which is exceptionally delicious with fresh blueberries but which also is tasty with canned or frozen blueberries or with blueberry pie filling.

Enticing aromas during baking promise taste and textural sensations at the table.

Bublanina does not disappoint: it is as pretty on the inside as it is on the outside.


Blueberry Bubble Cake baking in the oven


Recipe for Blueberry Bubble Cake (Borůvková bublanina)

Prep time 5 min  -  Total time 40 min
Ingredients for 6 servings
Depending upon serving size, yields 6 or more servings.
Recipe  5.0/5 Stars (4 Votes)



1/4 cup rolled oats

1/2 cup (1 stick) butter, softened

1/2 cup firmly packed light brown sugar

3 eggs, separated

1/2 teaspoon salt

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

1 cup all-purpose flour

2 cups blueberries

confectioners sugar for dusting


for greasing/dusting pan:

  • 1-2 Tablespoons butter




1. Preheat oven to 350°F (180°C; Gas Mark 4).

  • Set 9-inch square pan on top rack to warm briefly.
  • Remove, grease with butter, and dust with rolled oats.

2. In medium mixing bowl, cream together butter and sugar.

  • Beat in egg yolks, salt, and vanilla extract.

3. In small bowl, beat egg whites until they form soft peaks.

  • Add cream of tartar and beat until peaks are stiff.
  • Then gently fold flour in with egg whites until nicely blended.
  • Transfer to butter mixture, folding gently to combine thoroughly.

4. Pour batter into baking pan and spread evenly.

  • Spoon blueberries so they are well distributed across batter.
  • Lightly press with fingers or spatula so blueberries are partially submerged in batter.
  • Bake until toothpick inserted into center comes out clean, about 35 to 40 minutes.


May be served warm or cold.


  • To eat with fruit on top:  cut into squares while in pan and transfer to individual plates.


  • To eat with fruit on bottom:  run knife around edge of cake to loosen from baking pan; place serving plate upside down over pan and turn over so pan is resting upside down over plate; remove pan and slice into squares for serving.


Dust with confectioners sugar.


Servings: 6.


Blueberry Bubble Cake served bottom-side up, with fruit on the bottom.

bublanina on dessert plate
bublanina on dessert plate



My special thanks to:

  • Talented artists and photographers/concerned organizations who make their fine images available on the Internet;
  • Virginia Polytechnic Institute and State University for superior on-campus and on-line resources. 


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DerdriuMarriner, All Rights Reserved
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Updated: 10/08/2014, DerdriuMarriner
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DerdriuMarriner on 10/08/2014

VioletteRose, Me, too, I also love blueberries. This recipe really showcases them.

VioletteRose on 10/08/2014

I love blueberries! The cake slice looks delicious.

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