Coming from a Czech heritage, I love cooking the food that’s found in that country! One recipe that I was eager to try with coconut oil is one my grandma always made for me, a cake called “Bublanina.” The name
“Bublanina” comes from the Czech word for bubble and might refer to the fact that the cake batter bubbles up around the fruit, almost enveloping it. The texture comes out a little denser with pieces of blueberries in every bite!
Here’s what you’ll need:
- 1/2 cup (1 baking stick) coconut oil, softened
- ½ cup sugar
- 3 large eggs divided, at room temperature
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- Pinch of cream of tarter
- 1 cup all-purpose flour
- 2 cups of fresh blueberries
- Place rack in center of the oven and heat to 350 degrees. Lightly coat a 9-inch by 9-inch baking pan with cooking spray (may use coconut oil cooking spray if on hand)
- Separate the eggs, putting the yolk in one bowl and egg whites in another.
- In a medium bowl, cream together coconut oil, sugar, and egg yolks until light and fluffy. Add salt and mix well.
- In a new medium bowl, beat egg whites with cream of tartar until stiff. Next, you alternately fold in the egg white mixture and flour into the coconut oil-egg yolk mixture. (Egg whites into batter, fold, flour into batter, fold, repeat process until all mixed in).
- Your batter should now have a nice light yellow color to it after all ingredients are mixed in evenly. Now scrape out batter into your prepared pan and scatter blueberries evenly over the top.
- Press down the blueberries into batter with a spatula. Bake 30 to 40 minutes or until a toothpick that’s inserted near the center comes out clean. Cut into desired pieces and serve warm or cold and enjoy!
You can always substitute the blueberries with any desired fruit. Also, try adding a scoop of ice cream to the side for a little extra treat!