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Bublanina Bubbly Cake Recipe

By Yoga Lily 7 years ago
Home  /  Good Food  /  Baking  /  Bublanina Bubbly Cake Recipe
bublanina blueberries in the mixture

bublanina cake slice served on a plate

Bublanina Bubbly Cake Recipe

Slovakian Bublanina (roughly translates to Bubbly Cake) is one of the easiest and most delicious recipes I’ve ever made. It roughly takes 20 minutes to prepare and 40 minutes to bake in the oven and is well worth the wait while it fills the house with its wonderful aroma.

This recipe is just one of many variations of this cake (koláč), as it is a traditional cake cooked by every Slovakian grandmother (babka) to their own family recipe handed down through generations.


  • bublanina raw blueberries & flour500g Plain flour
  • 400g Powdered / icing sugar
  • 4x Eggs
  • 200ml (5/6 cup) Sunflour oil (or similar)
  • 300ml (1x ½ cups) Milk
  • Small cap of vanilla extract
  • Blueberries or cherries
  • Butter (to grease the pan)


  • bublanina ingredients flour & eggs12g (2x tablespoons) Baking powder
    I put this as an option as I didn’t add it myself. I prefer the cake not to rise too much as Bublanina should be served as a thin slice. You may wish your cake to be deeper so feel free to add it.


bublanina ingredients added to pan1. Crack the eggs into a large bowl and add 400g (3x 1/3 cups) of powdered sugar. Next add the oil, milk and a cap’s worth of vanilla extract.

2. Whisk the ingredients together until everything is mixed thoroughly.

bublanina ingredients mix the flour & egg in pan3. Add 500g (about 3x 1/3 cups) of flour
[and 12g (2x tablespoons) of baking powder – I didn’t].

Mix well and pour into a medium-sized deep baking pan which you first greased with butter. Also sprinkle flour into the pan before pouring the cake batter.

bublanina mixture poured into pan then sink in the blueberries

4. Then add your favourite fruit. Blueberries are really popular, and so are cherries. I recommend you push the fruit in slightly to the mixture, just enough for the dough to cover the tops. The fruit should be distributed fairly evenly throughout the cake, but you can’t really get this part wrong.

5. Bake at 180°C (350°F) until the sides of the cake no longer stick to the pan and a toothpick (or something similar) stuck in the cake comes out clean. Check the cake in few spots to make sure it is baked through.

6. Top with a little powdered sugar (ideally do this by holding a finely grated strainer above the cake and pouring sugar into it while shaking the strainer). Enjoy with a cup of tea, coffee (káva) or hot chocolate (kakao).

Serves: 6 people

bublanina sliced showing blueberries inside
  Baking, Good Food
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 Yoga Lily

  (100 articles)

Lili has been studying and practising yoga in China & UK for 20 years, and teaching since 2007 (7 years in the UK). She draws inspiration from her training within established, classical yoga systems that focus on alignment, hatha vinyasa in its gentler form, yin, yin/yang, and restorative yoga styles, pranayama and meditation; blending the roots of Chinese healing traditions into a more holistic practice. For her, practice covers not just the physical aspects of yoga but also aligning and unblocking the bodies meridian energy pathways to release Qi energy (prana) which flows through the bodies energy highway, bringing the mind, body and spirit back into balance. “I am continually humbled by my students and teachers, my aim is always to teach from the heart and from the idea that yoga is the art of living, listening and learning, to embody this deeply spiritual tradition” – Lili Chen.