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    Home » Vegetarian

    Easy Blueberry Almond Cake (Czech Bublanina Cake)

    Published: Jan 29, 2021 · Modified: Jan 28, 2022 by Marita · 13 Comments

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    Blueberry Almond Cake

    This treat will brighten up anyone’s day. Bursting with natural flavours, this homemade blueberry and almond cake is not to be missed. It has all the comforting flavours of blueberries, almond and vanilla. This cake is based on a Czech Bublanina Recipe – a fruit dessert cake. 

    Blueberry Almond Cake

    I found this recipe in Anne Shooters Sesame and Spice Cookbook. (It was sent to me by her publisher to review) I first made it at a girly weekend with my friend Sarah and was immediately won over.  Since then there have been many versions of this cake, as you can adapt it to different seasons.

    What is Bublanina? 

    Bublanina is a fruit cake that originates on Czech Republic, more precisely from the area of Bohemia. It is based on a simple sponge cake, filled with fresh fruit. 

    The whole blueberry almond cake

    What does Bublanina mean? 

    The name Bublanina is derived from the Czech word for Bubbles. Translate it means bubble cake. I believe it’s a reference to the sunken fruit in the cake.  

    About this Blueberry Almond Cake Recipe 

    I love baking with blueberries, as they tend to add a moistness to the cakes, muffins, cookies or whatever recipe you use them for. Blueberries have a slight sourness that adds an exciting contrast to the rich sweet flavours of the almond and vanilla in this cake. 

    How to make Blueberry Almond Cake 

    Ingredients

    • 115 g  (4 oz) unsalted butter – at room temperature 
    • 115 g  (4 oz) caster sugar
    • 125 g (4.4 oz) flour - Germany type 405, UK plain flour, US pastry flour
    • 3 medium egg, separated and at room temperature
    • 2 tablespoon milk or orange juice 
    • 1 teaspoon vanilla extract (affiliate link) 
    • ½ teaspoon almond extract 
    • ½ teaspoon salt 
    • 400 g (14 oz) blueberries (14 oz -fresh are preferable to frozen but both work) 
    • 3 tablespoon flaked almonds 

    Recipe Instructions 

    1. Preheat the oven to 170°C or 338°F. Grease a 20 cm (8 inches) cake form with some butter 
    2. Using a hand or stand mixer, whisk the sugar and butter until you achieve a thick, creamy consistency.
    3. Add the egg yolks to the butter mixture one by one, while mixing continuously. Now add the milk or orange juice, vanilla extract (affiliate link), almond essence and lemon zest. 
    4. In a separate bowl, add the egg whites with a pinch of salt and whisk at a high speed until you see stiff peaks. 
    5. Now fold this gently into the yolk mixture. Sift the flour and salt into a separate bowl. Now carefully fold in with the mixture. 
    6. Add the blueberries. Try not to mix too vigorously as you do not want the blueberries to be squashed or burst. 
    7. Pour or spread the cake into the prepared tin. 
    8. Scatter the flaked almonds on top. 
    9. Bake the cake for 35 minutes. To check if the cake is done, insert a skewer in the middle. If it comes out clean it's done. 
    10. If you want you can dust the cake with icing sugar before serving. 

    Can I use frozen blueberries for this cake recipe? 

    Yes, I made this cake both with fresh and frozen blueberries and it is equally delicious. Using frozen blueberries will make this cake a tick moister.  

    Bublanina Cake Recipe Variations

    You can substitute the blueberries with other seasonal fruits such as peach, pears or raspberries or cherries. 

    How to serve this moist and fresh berry cake? 

    You can serve this cake warm or at room temperature. It will go great with a cup of coffee or tea. If you like why not serve this moist blueberry cake with a spoon of freshly whipped cream.  

    Another option is to serve this blueberry cake warm as a dessert and offer a nice cool scoop of vanilla ice cream with it. 

    More Baking Recipes that you might like...

    • Spiced Persimmon Muffins
    • Triple Chocolate Bundt Cake
    • German Strawberry Cake
    • German Poppy Seed Cake
    • Bibinka Filipino Coconut Rice Cake

    This post was first published September 2015 and updated January 2021

    Blueberry Almond Cake

    Blueberry Almond Cake (Czech Bublanina)

    Marita
    A delicious moist blueberry cake, topped with crunchy almonds. A delicious afternoon tea treat.
    4.89 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Cake, Dessert
    Cuisine czech
    Servings 8
    Calories 271 kcal

    Equipment

    • 20 cm or 8 inch cake form

    Ingredients
     
     

    • 115 g butter 4 oz, unsalted , at room temperature, plus extra for greasing
    • 115 g sugar 4 oz
    • 3 eggs at room temperature and separated
    • 2 tablespoon milk or orange juice
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond essence
    • grated zest of 1 lemon
    • 125 g plain flour Germany type 405, US Pastry Flour
    • ½ teaspoon salt
    • 400 g blueberries 14 oz
    • 3 tablespoon flaked almonds
    • icing sugar for dusting

    Instructions
     

    • Preheat the oven to 170°C or 338°F. Grease a 20 cm (8 inches) cake form with some butter.
    • Using a hand or stand mixer, whisk the sugar and butter until you achieve a thick, creamy consistency.
    • Add the egg yolks to the butter mixture one by one, while mixing continuously. Now add the milk or orange juice, vanilla extract, almond essence and lemon zest. 
    • In a separate bowl, add the egg whites with a pinch of salt and whisk at a high speed until you see stiff peaks. 
    • Now fold this gently into the yolk mixture. Sift the flour and salt into a separate bowl. Now carefully fold in with the mixture. 
    • Add the blueberries. Try not to mix too vigorously as you do not want the blueberries to be squashed or burst. 
    • Pour or spread the cake into the prepared tin. 
    • Scatter the flaked almonds on top. 
    • Bake the cake for 35 minutes. To check if the cake is done, insert a skewer in the middle. If it comes out clean it’s done. 
    • If you want you can dust the cake with icing sugar before serving. 

    Nutrition

    Calories: 271kcalCarbohydrates: 34gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 93mgSodium: 276mgPotassium: 88mgFiber: 2gSugar: 20gVitamin A: 481IUVitamin C: 5mgCalcium: 23mgIron: 1mg
    Keyword blueberry cake, bublanina, moist blueberry cake
    Tried this recipe?Let us know how it was!
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    Filed Under: Cakes, Desserts, Vegetarian

    Reader Interactions

    Comments

    1. Lou

      April 26, 2021 at 11:06 pm

      5 stars
      Hi I just made this and it is truly exceptional.
      I followed your recipe exactly. I had to add an extra 10 mins on cooking time but that was all.
      I wish we didn’t have a pandemic so all my friends could taste it but I’m sending pics to everyone.
      Thank you for this delicious recipe!

      Reply
      • Marita

        April 27, 2021 at 8:19 am

        Hello Lou! Thank you so much for your feedback. It really makes my day when I get messages from readers who enjoyed the recipe. Glad you enjoyed it. x

        Reply
    2. Rebecca - Glutarama

      February 09, 2021 at 11:25 am

      5 stars
      I love to discover new traditional cakes and bakes across the world and this is totally new to me. Perfect flavours for me too, can’t wait to give this a try

      Reply
      • Marita

        February 09, 2021 at 7:09 pm

        I hope you will like it x

        Reply
    3. Cat | Curly's Cooking

      February 06, 2021 at 3:38 pm

      5 stars
      Love the look of this! The flavours sound absolutely delicious.

      Reply
      • Marita

        February 09, 2021 at 7:08 pm

        Thank you

        Reply
    4. Midge & Millie @ Peachicks' Bakery

      February 04, 2021 at 10:59 am

      5 stars
      This has gone straight to the top of our list of recipes to make a Peachick safe version of! It looks SO GOOD! #CookBlogShare

      Reply
    5. Leah

      February 04, 2021 at 6:42 am

      This looks and sounds so delicious! I love the colors of this dish. As they say, we eat with our eyes first!

      Reply
    6. Gregory Halpen

      February 03, 2021 at 9:48 pm

      5 stars
      This looks absolutely divine! Seeing cake is very exciting to me. And seeing this blueberry almond cake puts cake on a whole new level of amazing!

      Reply
    7. Fabiana

      February 03, 2021 at 5:30 pm

      5 stars
      This cake looks unbelievably delicious.
      I’ll definitely test it, I can’t wait!

      Reply
    8. Christina

      February 03, 2021 at 4:15 pm

      Looks divine. Could I substitute almond flour in this recipe to make it gluten free?

      Reply
    9. Choclette

      February 02, 2021 at 6:34 pm

      5 stars
      Well your blueberry almond cake has brighten up my day and I haven't even tasted it. Looks so colourful and delicious. Love the thick layer of almonds on top.

      Reply
    10. Chocoviv

      January 29, 2021 at 4:12 pm

      5 stars
      Delicious idea!

      Reply

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    Food enthusiast & home cook. I returned to Germany after living in the UK for 20 years. I love making German recipes and exploring the cultural history behind each dish.

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