Bublanina Easy

This is a traditional Czech cake, super simple, very fluffy and stays moist for days!
You can use pretty much any berries or fruit, but cherries are added in the summer.


  • 3 eggs
  • 150g golden caster sugar
  • 75g full fat milk
  • 75g sunflower oil
  • 1/2 teaspoon of vanilla paste
  • Zest from 1/2 lemon
  • 220g plain flour
  • 1/2 teaspoon of baking powder
  • 250g cherries plus extra flour to dust them


Preheat the oven to 180C

Line a tray with baking parchment

Combine the flour with the raising agent and leave to one side

Cream the eggs with sugar until light and fluffy and at least doubled in size

Pour in the oil, vanilla extract and milk, whisk for another couple of minutes

Add the zest and flour and fold in gently until combined and pour into the prepared baking tray

Dust the cherries with the flour and scatter over the top

Bake for 30 – 40 minutes until golden on the top, springy to the touch and a skewer comes out clean when inserted into the middle

Leave to cool and serve!