Simple, everyday ingredients and quick preparation are the biggest advantages of bublanina, as it is shown in this recipe. All you need is flour, eggs, sugar, oil, a fruit of your choice, baking powder, and vanilla sugar. Keep in mind that 1 pack of vanilla sugar equals 12 g, while 1 pack of baking powder usually holds 10 g.

The following is the classic recipe for bublanina. It is courtesy of Kristýna Koutná of the blog Czech Cookbook, the go-to place for authentic Czech recipes adapted for English-speaking audiences. The recipe suggests mixing the dry ingredients first, after which the wet ingredients are added. Any fruit — both fresh and canned — can be used, and the author suggests using a 9x13-inch baking pan.

Simplicity is the main attribute of this bublanina recipe. All the ingredients are simply mixed in one large bowl and, since it suggests using frozen forest fruit, it can be prepared year-round. Keep in mind that in this particular recipe 1 cup measures 300 ml, instead of the regular 250.

This recipe for cherry bublanina has a slightly different preparation method. The egg whites are separated and whipped with powdered sugar into firm snow, which is then gently folded into the bublanina batter to make it extra spongy and fluffy.