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Bublanina: Slovak cherry and blueberry yogurt cake
A fluffy yogurt sheet cake baked with sour cherries and blueberries nestled in the batter. Fresh or frozen fruit works. Makes 16 pieces.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 35 min
- Total time
- 50 min
- Servings
- 16 pieces
- Difficulty
- Easy
- Cuisine
- Slovak
This yogurt bublanina, a Slovak fruit sheet cake with sour cherries and blueberries, is quick to prepare: plain yogurt and oil keep the cake moist, and the fruit sinks into the batter as it bakes. If using frozen fruit, add it to the batter without thawing.
Ingredients
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Instructions
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Make the batter
10 minPreheat the oven to 180 °C (350 °F). Grease and flour a baking pan approximately 25 × 35 cm. Beat the eggs with the superfine sugar and vanilla sugar until foamy. Stir in the yogurt and oil, then stir in the flour and baking powder.
Add the fruit
3 minPour the batter into the prepared pan and scatter the sour cherries and blueberries evenly over the top.
Bake
35 minBake for 30–35 minutes, until a skewer inserted into the center comes out dry. Let the cake cool, then dust with powdered sugar and cut into pieces.
Tip: Toss the fruit with a tablespoon of flour before scattering it over the batter to help keep it from sinking to the bottom and its juices from making the cake soggy.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 200 kcal
- Protein
- 3.8 g
- Carbohydrates
- 30 g
- of which sugars
- 15 g
- Fat
- 7.3 g
- of which saturates
- 1.2 g
- Fiber
- 1.1 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Jogurtová bublanina s višňami a čučoriedkami
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