Description

This light and fluffy bubble cake is a delicious, fruit-filled treat perfect for any occasion. Inspired by the classic Czech bublanina, this cake features a soft sponge base with juicy fruit bubbling up through the batter as it bakes. Whether you prefer cherries, blueberries, or a mix of your favorite fruits, this easy-to-make dessert is both visually stunning and irresistibly tasty. Serve it with powdered sugar, whipped cream, or a drizzle of caramel for an extra indulgent touch!

Ingredients

Scale

For the Cake:

2 cups all-purpose flour (or gluten-free alternative)
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup milk (or plant-based alternative)
2 cups fresh or frozen fruit (cherries, blueberries, raspberries, etc.)
1 tablespoon flour (for coating fruit)

Optional Toppings:

Powdered sugar (for dusting)
Whipped cream or vanilla ice cream
Caramel or chocolate drizzle

Instructions

Step 1: Prepare the Ingredients

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Wash and dry the fruit, remove any pits, and lightly coat with 1 tablespoon of flour to prevent sinking.

Step 2: Make the Batter

In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat butter, sugar, eggs, vanilla, and milk until smooth.
Gradually mix the dry ingredients into the wet mixture until fully combined.

Step 3: Assemble and Bake

Pour the batter into the prepared baking dish and evenly distribute the fruit on top. Do not press them in.
Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Cool and Serve

Let the cake cool in the pan for 10-15 minutes before slicing.
Dust with powdered sugar and serve warm with whipped cream or ice cream.

Notes

Fruit Options: Cherries, blueberries, raspberries, strawberries, peaches, and plums work well.
Storage: Keep in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Freezing: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw before serving.
Vegan Alternative: Use plant-based milk, coconut oil instead of butter, and flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: European, Czech

Nutrition

Serving Size: 1 slice
Calories: ~280 kcal
Sugar: 22g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: Bubble cake, fruit sponge cake, bublanina, easy cake recipe, cherry cake, summer dessert