Name: Fluffy Buttermilk Berry Bublanina
Prep time: 30 min
Cook time: 43 min
Total time: 83 min
Yield: 8
Cuisine: Czech
Ingredients: 3 gram Salt; 10 gram Baking Powder; 250 gram Frozen Mixed Fruit; 150 milliliter Cultured Buttermilk; 180 gram Granulated Sugar; 1 piece Vanilla Bean; 20 gram Brown Cane Sugar; 3 piece Chicken Eggs; 280 gram Medium-Fine Wheat Flour; 100 gram Vegetable Fat, Butter Flavor

Buttermilk Breakfast Bublanina with Mixed Berries

Step-by-step method

Let’s cook

At a glance

You're making a light and moist Czech cake that comes together with creamed butter and buttermilk, then gets studded with frozen berries right before baking. The whole process takes just over an hour, with most of that time in the oven, so you've got plenty of hands-off time while it bakes.

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Cream the butter and sugar

Let the butter soften, then beat it together with the sugar in a stand mixer. Beat until the two ingredients are fully combined into a creamy mixture. The sugar doesn't need to dissolve completely.

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100 gram
Vegetable Fat, Butter Flavor

150 gram
Granulated Sugar
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Beat in the buttermilk

Add the eggs one by one, beating well after each addition. Finally add the vanilla and beat thoroughly. Pour in the buttermilk and mix on a lower speed until everything is well combined.

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3 piece
Chicken Eggs

1 piece
Vanilla Bean

150 milliliter
Cultured Buttermilk
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Mix the dry ingredients

In a smaller bowl, whisk together the flour, baking powder and salt. Fold the dry mixture into the wet batter in the mixer bowl and mix until you have a smooth, lump-free batter.

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250 gram
Medium-Fine Wheat Flour

10 gram
Baking Powder

3 gram
Salt

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Prepare the fruit

You can use frozen fruit for this. I used a forest berry mix straight from frozen, without thawing it first. Place the fruit in a bowl after tossing it in flour — if it tastes a bit sharp, add two tablespoons of icing sugar or cane sugar.

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250 gram
Frozen Mixed Fruit

20 gram
Brown Cane Sugar
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Coat the fruit

Sprinkle over the plain flour and toss gently so the fruit doesn't break apart, making sure each piece is nicely coated in both the sugar and the flour.

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30 gram
Medium-Fine Wheat Flour
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Two ways to finish

Now you can either fold the fruit straight into the batter, or pour the batter into a greased and flour-dusted baking dish (I baked mine in a larger roasting tin) and scatter the fruit over the top. Both methods work well — just pick whichever you prefer.
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Bake

The batter will be a little on the thicker side — spread it evenly in the tin and sprinkle with coarse sugar. Bake in an oven preheated to 180°C for 40–45 minutes, until the top turns a lovely golden colour.

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30 gram
Granulated Sugar

Step-by-step method

At a glance

Cream the butter and sugar

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Beat in the buttermilk

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Mix the dry ingredients

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Prepare the fruit

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Coat the fruit

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Two ways to finish

Bake

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Buttermilk Breakfast Bublanina with Mixed Berries

Ingredients — what you'll need

About this recipe

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