Blueberry Bundt Cake

Blueberry Lemon Cake | High Altitude Baking Recipe

Berries, Cake | February 18, 2018 | By

You guys just chuggin’ along through February like me? Awesome- here’s the good news- small berries are on crazy sale like every dang week right now. For me it’s mostly been blueberries and blackberries, but man, it’s been cool. 

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And anyways so I ran to the store the other day in need of something completely un-fun like paper towels or something, but then there was a huge display for blueberries SUPER cheap. So, here we are now with a really good excuse to bake, and eat fruit, AND procrastinate on other life things. 

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So, onto the cake. This is a simple pound cake filled with blueberries. There’s some lemon zest inside the cake itself, but most of the lemon flavor is actually coming from a tart lemon glaze. The whole thing is super simple and easy to whip up, and who doesn’t like cake a hurry?

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This pretty bundt pan is a favorite of mine, but you can use any bundt you’ve got, or even just a straight sided tube pan. When you need cake, you make the cake in whatever you have. Just make sure you know how to properly grease whatever you use- we all know the horror of a bundt cake that won’t come out. 

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The lemon glaze is just two ingredients- lemon juice and powdered sugar. If you prefer a lighter lemon flavor, use half lemon juice and half water. Since it’s just the glaze, I love a really bright lemon flavor that pops. 

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Anyways, I hope blueberries are on sale where you are, I hope you’ve had a super easy week, and I hope you love this cake! 

Blueberry Bundt Cake

Ingredients

  • For the cake:
  • 3 cups cake flour
  • 1 tsp. baking powder
  • 1 1/2 tsp. salt
  • 3/4 cup softened butter
  • 1 3/4 cup sugar
  • 1 tsp. vanilla extract
  • Zest from 1 lemon
  • 4 eggs plus enough milk to make 1 cup
  • 3/4 cup additional milk
  • 2 pints fresh blueberries
  • For the glaze:
  • Juice from 1 lemon (about 1/4 cup)
  • 1 1/2- 2 cups powdered sugar

Instructions

  • For the cake:
  • Preheat your oven to 350 degrees, and grease a 10-cup bundt pan liberally.
  • In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
  • In a large bowl, beat together the butter, sugar, vanilla extract, and lemon zest until fluffy.
  • Add in the eggs one at a time, and combine completely.
  • Add in the flour mixture, reserving about 1/4 cup, alternating with the additional milk, starting and ending with the flour mixture.
  • Beat for 3-4 minutes on medium speed until completely smooth.
  • Stir the reserved flour mixture with the fresh blueberries to coat. Fold in the blueberries with the additional flour until evenly incorporated.
  • Pour the batter into your prepared pan, and spread evenly. Bake for 55-60 minutes, or until a cake tester comes out clean.
  • Cool for about 25-30 minutes, and then invert the pan and cross your fingers- get that cake out!
  • Cool completely on a wire rack before glazing.
  • For the glaze:
  • Stir together the lemon juice and powdered sugar, adding more sugar to reach your desired consistency.
  • Pour over the cake, and enjoy!
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Peanut Butter & Chocolate Cupcakes

Chocolate Cupcake Recipe | High Altitude Recipes

Chocolate, Cupcakes | February 12, 2018 | By

It’s classic, it’s totally been done before, I know it. But peanut butter and chocolate belong together in all forms, not just candy you guys. So today I’m comin’ atcha with these sweet chocolate cupcakes piled high with a pillowy peanut butter frosting. 

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Speaking of the frosting, yes, there’s a lot of it on these. If you’re not that into frosting, I accept our differences and also you might want to cut the frosting recipe in half. OR, even better, double the cake recipe. 

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Ok, so it’s Valentine’s Day week, and I know everyone is all about the pink and red desserts for this holiday, but let’s also not forget about the chocolate love. And if you love a little pb on your chocolate, why not switch things up this year and enjoy these with your friends or loved ones? 

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I’m telling ya, they’re gonna be hit. Who doesn’t love peanut butter and chocolate? Don’t answer that, I’m not prepared to meet those people. 

So this frosting is a Swiss meringue buttercream, which I think is my new fav when it comes to frosting. It’s much lighter than an American buttercream. Think of it this way- American buttercream is all butter, while Swiss meringue buttercream is like half butter and half egg whites. Egg whites you guys, it’s practically health food. I mean it’s not, also I’m not a professional so don’t listen to me when I call things health food, but it’s lighter for sure. I think. 

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I’m throwing a giant amount of the good stuff on top of these simple dark chocolate cupcakes. They’ve got a strong chocolate flavor, and they’re a simple recipe to whip up. I did the whole thing, start to frosted and finished, in under an hour. I mean, I was hurrying, I wanted the cupcakes, but still. 

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Anyways so happy Valentine’s Day, or happy day if you aren’t a big celebrator, and let’s get on these ones guys. Enjoy! 

Peanut Butter & Chocolate Cupcakes

Ingredients

  • For the cupcakes:
  • 1/4 cup boiling water
  • 1/4 cup dark chocolate cocoa powder
  • 1/2 cup softened butter
  • 1/2 cup (heaping) sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 cup sour cream
  • 1 cup flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tbs. milk
  • For the frosting:
  • 5 egg whites
  • 1 1/4 cup sugar
  • 1 1/4 cup softened butter
  • 1 tsp. vanilla extract
  • 3/4 cup creamy peanut butter

Instructions

  • For the cupcakes:
  • Preheat your oven to 350 degrees, and line a 12 cup muffin tin with cupcake liners.
  • In a small bowl, stir together the boiling water and the cocoa powder until smooth. Set aside to cool.
  • In a large bowl, beat together the butter and sugar until fluffy.
  • Beat in the eggs, vanilla, and sour cream.
  • Add in the flour, baking powder, salt, and milk, and beat until smooth.
  • Last, beat in the cocoa mixture until completely combined.
  • Scoop the batter evenly between your 12 muffin cups.
  • Bake for 18-20 minutes, or until a cake tester comes out clean. Cool completely before frosting.
  • For the frosting:
  • In a double-broiler, cook the egg whites and sugar until they reach 155 degrees, or until the sugar has dissolved completely.
  • Beat the hot egg mixture either by hand or in your stand mixer for about 10 minutes, until the mixture is completely cool and has formed stiff peaks.
  • Slowly add in the butter, mixing well while adding. Beat for several minutes until the frosting becomes light and fluffy. This can take some time, and the frosting might look broken along the way- just keep going.
  • Add in the vanilla and peanut butter and beat until smooth. Frost your cupcakes as desired.
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Creamy Lemon Bars

Lemon Bars | High Altitude Baking Recipes

Bars, Custard | February 8, 2018 | By

Let’s swing things around to Spring today you guys, why wait? 

I’m such a big fan of lemon bars. I love tart candy, and I love tart desserts too. One of my other fav recipes on this blog is for these Berry Crumb Lemon Bars, which are more of a traditional take. 

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So, speaking of traditional, these aren’t quite. Normal lemon bars are more of a jelly topping than a custard, but these ones are super creamy and smooth. PLUS, it’s actually a super short and easy recipe. 

If you’ve ever made key lime pie before, you probably recognize the method here. Sweetened condensed milk takes away some of the measuring and dishes and ingredients here, making it super fast and easy to whip these babies up. 

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The crust is a lightly sweet, easy shortbread recipe- by the way, it’s a great recipe just as cookies too! 

I’ve topped mine with a dusting of powdered sugar, but whipped cream would also be so awesome. Plus, they are fantastic on their own, you don’t even need to top them to find yourself eating two or three (or ten, whatever).

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So anyways, these are one of my favorite things I’ve made in a long time. I’ve eaten a truly ridiculous amount of these bars during testing the last week, and it’s totally going to be weird now that they aren’t going to be a regular part of my diet. 

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Sometimes even when winter isn’t over, it’s nice to just brighten up the days with something like this. The lemon flavor really pops, and you’ll feel like it’s spring. I hope you guys make these- it’s a good one! 

Creamy Lemon Bars

Ingredients

  • For the shortbread crust:
  • 1/2 cup softened butter
  • 1/3 cup powdered sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1 cup flour
  • For the filling:
  • 1 14 oz. can sweetened condensed milk
  • Zest from 1 lemon
  • 2/3 cup fresh lemon juice (about 3-4 lemons)
  • 1/8 tsp. salt
  • 5 egg yolks
  • Powdered sugar or whipped cream to top (optional)

Instructions

  • For the shortbread crust:
  • Preheat your oven to 350 degrees. Line an 8x8 square cake pan with foil, and lightly spray with cooking spray.
  • In a medium bowl, beat together the butter and powdered sugar until smooth.
  • Add in the salt, vanilla, and flour, and beat until completely incorporated. The mixture will be soft and crumbly.
  • Press the dough into your prepared baking dish, and spread evenly. The layer will be pretty thin.
  • Bake for 10-12 minutes, or until it's just started to become lightly golden on the edges. Set aside, and leave the oven on.
  • For the filling:
  • In a large bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, salt, and egg yolks until smooth.
  • Pour the filling over the crust- it does not need to be cooled before you add the filling.
  • Bake in your same preheated oven for 15-18 minutes, or until the mixture has mostly set. It should still jiggle just a little bit in the middle.
  • Cool on the counter for 30-45 minutes, and then cover in foil and refrigerate until completely chilled, at least 2 hours.
  • Top with your preferred topping, if desired. Cut the bars into 9 squares, and then cut each square into a triangle. Enjoy!
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Chocolate Chip Cookie Cupcakes

High Altitude Baking Recipes | Chocolate Chip Cupcakes

Cupcakes | February 2, 2018 | By

Let’s talk about combining desserts today guys. Why the heck not? 

Basically one day I wanted a cupcake, but also a cookie. I’m pregnant, it’s normal I promise. So for the sake of my unborn child, let’s have both. 

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I took one of my basic vanilla cupcake recipes and switched it up to include brown sugar and chocolate chips. That’ll make this cake taste like cookie, and seriously it’s still so simple. You’ve probably got everything you need already- I did. 

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They bake up to a pretty golden brown, and you’ll cool them before piling on some of this milk-flour frosting. You read that right. 

I’ve never made this before now, and it’s a really interesting frosting. I wanted something that actually had milk in it, and that still offered a light, fluffy, milk-resembling end result.

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So it’s kind of odd- you start by making a milk and flour paste. And then after that cools, you beat butter and sugar, and then add in the flour paste. Somehow, and I’m convinced it’s magic, this eventually becomes this fluffy, beautiful frosting that you’ll love. 

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I topped mine with mini chocolate chips, mostly for the whimsy tbh, but also because I love them. 

The end result is pretty, satisfying, and it tastes like a dang cookie! Another thing- this brown sugar cake base would be GREAT with cinnamon and nutmeg as a spice cake, I’m sure of it. Or just cinnamon, and we’ll call it a snickerdoodle cupcake. Whatever you want guys, I’m in. 

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Whether you’re also in pregnancy craving mode, or if you just want a cupcake that tastes like a cookie, this is the one. Enjoy! 

Chocolate Chip Cookie Cupcakes

Ingredients

  • For the cupcakes:
  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 cup sour cream
  • 1 cup flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup chocolate chips
  • 1/4 cup flour
  • For the frosting:
  • 3 tbs. flour
  • 1/2 cup milk
  • 1/2 cup cream
  • 1 cup sugar
  • 1 cup butter
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/4 cup mini chocolate chips

Instructions

  • For the cupcakes:
  • Preheat your oven to 350 degrees, and line a 12 cup muffin tin with paper liners.
  • In a large bowl, beat together the butter, sugar, and brown sugar until fluffy. Stir in the eggs, vanilla, and sour cream until smooth.
  • Add in the 1 cup flour, baking powder, and salt. The mixture will be thick.
  • In a small bowl, toss the chocolate chips and 1/4 cup additional flour until the chips are coated. Stir the floured chips into the batter (including excess flour).
  • Evenly distribute the batter between 12 muffin cups.
  • Bake for 18-20 minutes, or until a cake tester comes out clean. Cool completely before frosting.
  • For the frosting:
  • In a small saucepan, cook the flour, milk, and cream over medium heat until it becomes very thick.
  • Remove from the heat, and let the mixture cool completely.
  • In a large bowl, beat together the sugar and butter until light and fluffy. Then add in the cooled flour mixture.
  • Beat together for several minutes, until the mixture becomes light and fluffy. Then beat in the vanilla extract and salt.
  • Frost your cupcakes as desired, and top with the mini chocolate chips. Enjoy!
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Blackberry Buckle

Blackberry Cake | High Altitude Coffee Cake

Berries, Breakfast, Cake | January 26, 2018 | By

Man, these are my favorite kinds of recipes. I made this buckle on a snowy day when I didn’t feel like leaving the house and with leftover blackberries that I had lying around. It’s easy, it doesn’t make a huge mess, and the results are warm and cozy. 

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Let’s start with the name- there seems to be some debate on what desserts are considered a “buckle.” Some folks think it refers to cobbler type dishes, and some thing it only refers to crumb cakes like this one. My opinion is as follows- buckle is a really adorable name for a dish, and I like it, and you can call yours whatever you like best. 

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Our base here is a soft, simple cake mixture. We’re folding in chopped blackberries, which adds a pretty purple swirl to the color of the cake batter before baking. Sour cream makes the cake just the right texture, and we splash in some vanilla for that flavor we all love (even though vanilla is bananas expensive right now).

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On top, this crumb is simple, sweet, warm. I don’t always think of cinnamon with berries, but it’s actually totally perfect in the winter. It’s a great combo of vibrant, slightly sour, and warmth. Have I said “warm” enough times for you to want this yet? If not, I’m thinking there’s not snow near you. 

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Like many of the recipes I post here, you can use whatever type of berries you like best, whatever kind you have in your fridge, or whatever kind is cheap at the store that day. In my part of town, blackberries and blueberries are cheap this time of year. 

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Speaking of blueberries, they are actually the classic berry for a buckle, or so I hear. So go for it if you love blueberry muffins, or whatever. 

This is the right excuse for cake for breakfast you guys. I mean, all cake is a breakfast cake when it really comes down to it, but this one FEELS like breakfast food too. And like, get your fruit in for the day, honestly. 

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Anyways, I hope you guys make this, it’s truly one of my favorites in so long. Enjoy! 

Blackberry Buckle

Ingredients

  • For the cake:
  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tbs. milk
  • 1/4 cup sour cream
  • 1 pint fresh blackberries, roughly chopped
  • For the crumb:
  • 1 1/4 cups flour
  • 1/2 cup brown sugar
  • 2 tsp. cinnamon
  • 1/4 cup melted butter
  • 1/4 cup softened shortening

Instructions

  • For the cake:
  • Preheat your oven to 350 degrees, and grease a 9 inch square cake pan.
  • In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and vanilla until incorporated.
  • Beat in the flour, baking powder, and salt. until incorporated.
  • Stir in the milk and sour cream until the batter is thick and smooth.
  • Fold in the blackberries very gently, until just combined. If you stir too much here, the batter will become too purple.
  • Spread the batter evenly in your prepared pan.
  • For the crumb:
  • In a medium bowl, stir together the flour, brown sugar, cinnamon, butter, and shortening.
  • You can stir the mixture with a fork or a hand mixer until completely combined, and large crumbs can be formed.
  • Sprinkle the crumb evenly over the batter, using all of the crumb mixture.
  • Bake for 30-35 minutes, or until a cake tester comes out clean. Cool completely before cutting and serving.
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