I've been working on perfecting this blueberry almond cake for years, and I'm finally delighted with the results.
This cake has it all: the perfect juicy flavor of tart blueberries with a hint of almond that melts in your mouth, and the satisfying crunch when you bite into it, thanks to the caramelized almond topping.
Here's how to make this easy blueberry cake recipe:

This recipe started its journey in 2011 when I first tried Anne Shooter's version from her Sesame and Spice cookbook (courtesy of her publisher for review). What began as a simple bake has become my personal obsession—I've been tweaking and perfecting it ever since. The real breakthrough came in 2024 when I borrowed the honey crust topping from my beloved Bienenstich recipe, and this year I finally cracked the code by adding ground almonds (affiliate link) for that perfect, sturdy crumb."
What is a Bublanina Cake?
This Blueberry Almond cake recipe is based on a Bublaniana cake. Bublanina is a fruit cake that originates in the Czech Republic, more precisely from the area of Bohemia. It is based on a simple sponge cake, filled with fresh fruit. 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.
Do blueberries and almonds go together?
Blueberries have a slightly tangy, sour yet sweet flavor. Their moistness adds freshness to the cake. They go well with almond toppings that are caramelized with honey and have a sweet, earthy flavor. Together they have the perfect contrast between sweet and tartness, crunchy and spongyness.
How to make Blueberry Almond Cake
This cake recipe is pretty simple. Do not get intimidated by the caramelized almond crust, because that is the easiest part.
Blueberry Almond Cake Ingredients
Find exact measurements in the printable recipe card.
For the blueberry sponge cake
- unsalted butter – at room temperature
- sugar
- flour - Germany type 405, UK plain flour, US pastry flour
- eggs (separated and at room temperature)
- milk
- flavorings: lemon zest, vanilla extract (affiliate link), almond extract (affiliate link), salt
- blueberries (fresh are preferable to frozen but both work)
- For the almond crust: butter, honey, and sugar.
Recipe Instructions
For the Blueberry sponge cake
- Preheat the oven to 180°C or 338°F. Grease a 20 cm (8 inch) 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. Now add the milk, vanilla extract (affiliate link), 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. 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.
- Bake the cake for 30 minutes.
For the Crunchy Almond Topping
- In the meantime prepare the crunchy almond topping. Place butter, honey, and sugar into a saucepan and briefly bring to a boil. Now add in the sliced almonds and mix well.
- After the cake has been baking in the oven for 30 minutes remove it from the oven. Cover the top with the almond honey mixture by spreading it with two spoons. (Careful the mixture is very hot)! Work quickly, as you want to place the cake back into the oven to finish baking.
- After a further 15-20 minutes test if the cake is done by pricking a skewer in the middle. If it comes out clean it is done. The almonds on the top should have caramelized while baking.
- Once the cake comes out of the oven, run a thin knife along the edges to help release the cake. Leave the cake to cool down completely.
How to serve this Czech Blueberry 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 Summer Fruit Desserts
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 in September 2015, updated in January 2021 and again in August 2024
Recipe
Easy Blueberry Almond Cake (Czech Bublanina Recipe)
Equipment
Ingredients
- 20 g butter for greasing the tin
- 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
- 50 g ground almonds
- 300 g blueberries 10 oz
- 1 pinch salt
For the honey almond topping
- 100 g slivered almonds
- 50 g butter
- 50 g sugar
- 2 tablespoon honey
Instructions
Blueberry Sponge Cake
- Preheat the oven to 180°C / 356°F. Grease a 20 cm (8 inch) springform pan with some butter.20 g butter
- In a large bowl, whisk the egg whites with a pinch of salt on high speed until stiff peaks form. Set aside.3 eggs, 1 pinch salt
- In a separate large mixing bowl, use a hand or stand mixer to beat the butter and sugar together until the mixture is thick and creamy.115 g butter, 115 g sugar
- Add the egg yolks one at a time, mixing continuously. Then stir in the milk or orange juice, vanilla extract (affiliate link), almond essence, and lemon zest.3 eggs, 2 tablespoon milk, 1 teaspoon vanilla extract (affiliate link), ½ teaspoon almond essence, grated zest of 1 lemon
- Sift the flour and salt into another bowl, then carefully fold them with the ground almonds (affiliate link) into the batter.125 g plain flour, ½ teaspoon salt
- Gently fold the beaten egg whites into the cake batter.
- Add the blueberries, folding gently to avoid bursting them.300 g blueberries
- Pour the batter into the prepared tin and smooth the top. Place in the oven and bake for 30 minutes.
Caramelised Almond Topping
- While the cake is baking, prepare the topping: In a saucepan, melt the butter, honey, and sugar together. Add the slivered almonds and stir well to coat them in the mixture.100 g slivered almonds, 50 g butter, 50 g sugar, 2 tablespoon honey
- After the cake has baked for 30 minutes, remove it from the oven. Carefully spoon the hot almond topping over the surface of the cake (be cautious—it's very hot!).
- After a further 15-20 minutes test if the cake is done by pricking a skewer in the middle. If it comes out clean it is done. The almonds on the top should have caramelized while baking.
- Once baked, run a thin knife along the edge of the pan to loosen the cake. Allow it to cool completely before removing from the pan and serving.
Mark says
For the cake, is it 50 almonds ground or 50 grams ground almonds?
Marita Sinden says
It is 50 gr ground almonds. Thanks for letting me know that it was missing from the recipe card. I fixed it now. Best Wishes Marita
Lou says
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!
Marita says
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
Rebecca - Glutarama says
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
Marita says
I hope you will like it x
Cat | Curly's Cooking says
Love the look of this! The flavours sound absolutely delicious.
Marita says
Thank you
Midge & Millie @ Peachicks' Bakery says
This has gone straight to the top of our list of recipes to make a Peachick safe version of! It looks SO GOOD! #CookBlogShare
Leah says
This looks and sounds so delicious! I love the colors of this dish. As they say, we eat with our eyes first!
Gregory Halpen says
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!
Fabiana says
This cake looks unbelievably delicious.
I’ll definitely test it, I can’t wait!
Christina says
Looks divine. Could I substitute almond flour in this recipe to make it gluten free?
Cindy says
Christina, did you try it? I also wondered about this or perhaps a gluten free flour blend?
Choclette says
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.
Chocoviv says
Delicious idea!