Blueberry Bundt Cake

Blueberry Bundt Cake 6

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. 

Blueberry Bundt Cake 5

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. 

Blueberry Bundt Cake 2

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?

Blueberry Bundt Cake 3

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. 

Blueberry Bundt Cake 1

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. 

Blueberry Bundt Cake 4

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


  • 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


  • 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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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. 


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. 

BlackberryBuckle1 BlackberryBuckle2

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).


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. 


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. 


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. 


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

Blackberry Buckle


  • 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


  • 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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Perfect Chocolate Cake

Chocolate Cake with Chocolate Frosting

Cake, Chocolate | January 19, 2018 | By

Hey guys, just a simple chocolate cake over here today. And if your January has been anything like mine, this is just what we need. 


January is about the time we (you’re in this with me now, right?) get generally bummed that the holiday season is over, and also that days off work have become fewer and far between. 


But let’s talk about brightening our spirits with a kitchen win today instead, ok?

You might have heard me talk about chocolate cake before, but it’s been a point of frustration for me on many levels. For some reason chocolate cakes always sink and air pocket much more at altitude than butter cakes, and it’s hard to bring out a full-bodied chocolate flavor. 


But this is my favorite attempt yet. It’s got just the right texture, a super chocolatey flavor, and maybe best of all, it’s simple. Why make things complicated- it’s January after all. 

I’ve chosen to frost this with a Swiss meringue buttercream, also chocolate, but this cake can pair with any flavors you might be feeling. Vanilla, peanut butter, caramel- they are all welcome on this sweet bake. In fact, those sound great, maybe I’ll do that next. 


We’re using dark cocoa powder for a strong chocolate flavor, and sour cream to add moisture. Buttermilk ties the batter together, and brings out the flavors even more. By the way- if you don’t have buttermilk, add a tablespoon of white vinegar to 1 cup of whole milk and stir, you got this. 


Also, side note, and by the way not an ad, but I tried Pam’s new baking spray for these cakes, and worked so well guys, it’s definitely worth a shot! 

Let’s get through this January with chocolate cake, it’s the right thing to do. 

Perfect Chocolate Cake


  • For the cake:
  • 2 1/4 cups flour
  • 3/4 cup dark cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup oil
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 3/4 cup buttermilk
  • 1/4 cup sour cream
  • 1/2 cup very hot water
  • For the frosting:
  • 5 egg whites
  • 1 1/4 cup sugar
  • 1 1/4 cup butter
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1/2 cup melted chocolate, cooled


  • For the cake:
  • Preheat your oven to 350 degrees, and grease three 6 inch cake pans or two 8 inch cake pans.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, stir together the oil and sugar until combined. Beat in the eggs and vanilla.
  • Add in the flour mixture and buttermilk alternating in several additions, starting and ending with the flour mixture.
  • Stir in the sour cream until combined. Slowly add in the hot water, and beat until the mixture is smooth.
  • Evenly separate the batter between your pans. Bake for 30-32 minutes, or until a cake tester comes out clean.
  • Cool completely before frosting.
  • For the frosting:
  • Over a double broiler, whisk the egg whites and sugar until the mixture reaches 160 degrees.
  • Transfer the mixture to a stand mixer, or use a hand mixer, Using the whisk attachment, beat the mixture until it has completely cooled, and forms stiff peeks.
  • Switch to the paddle attachment. One tablespoon at a time, add in the softened butter.
  • The mixture will begin to look thin and separated. Continue to beat for 5-10 minutes, until the mixture comes back together and becomes light and fluffy.
  • Add in the vanilla extract and melted chocolate. Beat for several minutes until the chocolate is completely incorporated.
  • Frost in any way you'd like!
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Chocolate Chip Pound Cake

High Altitude Pound Cake Recipes

Hi everyone! 

I’m a bit behind on my blogging schedule, mainly because I’ve had some exciting things happen in the last couple of months! First- I finished all the content for my upcoming book and turned everything into my publisher. Super exciting/terrifying to have sent it all off! I’m also really excited to share these pretty promo cards they made for Sugar High: 


Second bit of a news is a fun one. I’m so excited to say that my husband and I are expecting our first child! I’ve nicknamed the little lime-sized baby “Muffin” for now. Life is wild. 


Onto this pretty pound cake! Since the holiday season is officially upon us, it’s time to think about sweet treats that travel well, and please crowds. This chocolate chip pound cake is perfect for any such an occasion. 


I love pound cake because it stands alone- you don’t need to make frosting or cream or anything to go with it, although if you’re feeling up to whipped cream, go for it. It’s just lightly sweet, very dense, and provides us with a perfect little snack anytime. Or a breakfast. Yes, I eat cake for breakfast, it’s fine. 


This is a classic recipe, and you can find my bundt cake version over here. I’ve made this one in the form of a single loaf- a bit less cake overall, and the addition of chocolate chips gives it just the right twist. 


You can actually alter this recipe in so many yummy ways. For example, top it with sliced fruit before baking, or fill it with berries, or lemon zest and juice. Whichever way you make it, it’s still going to have that perfect tightly-knit crumb that you’ll keep coming back to. 


I hope you’re starting off your holiday season brightly this year! Personally, I’m one of those Christmas fanatics that starts listening to Christmas music on November 1st, and shopping later that day. However you prefer it though, treat yoself with something sweet all season! 

Chocolate Chip Pound Cake


  • 1 1/2 cups flour + 2 tbs.
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup softened butter
  • 1 cup sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1/4 cup milk
  • 1 cup chocolate chips
  • Additional chocolate chips and coarse sugar for the top (optional)


  • Preheat your oven to 350 degrees and grease a loaf pan.
  • In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and salt. Set aside.
  • In a large bowl, beat together the butter and sugar until combined. Beat in the eggs and vanilla.
  • Add in about half of the flour mixture, and beat until combined. Then add the milk, mixing until smooth, and finish with the last half of flour.
  • In a small bowl, toss the extra 2 tbs. of flour with your chocolate chips until coated, and pour the entire contents into your cake batter. Fold in.
  • Pour the batter into your prepared pan and spread evenly. Sprinkle the top with extra chocolate chips and coarse sugar.
  • Bake at 350 degrees for 50-55 minutes, or until toothpick comes out clean. Cool completely, and enjoy!
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Blueberry Almond Olive Oil Cake

Olive Oil Cake | High Altitude Baking Recipes

Cake | July 30, 2017 | By

Have you ever had olive oil cake before guys??

Well if the answer is no, it’s like. This lightly sweet, tender, uniquely flavored cake and seriously, you will LOVE it. I mean especially if you like the taste of olive oil. 


I am personally obsessed with olive oil. It’s one of my favorite things ever when you go to a restaurant and get free bread with olive oil. Don’t lie to me, you love it too. I understand. I have a whole collection of different flavors on my counter right now- side note- have you guys ever been to one of those olive oil shops? It’s amazing.


This is my first time making olive oil cake, and now I think it’ll be a go-to for me! 

Anyways, olive oil cake is also super easy to make, and you can flavor it with whatever you want. Some of the most popular things I’ve seen included lemon, orange, almond, ricotta, or even just plain. Since it’s not very sweet, it’s easy to add in whatever you feel like, or whatever you have. 


This time I’ve chosen to go with blueberry almond for this version. The blueberries play off of the fruitiness of the olive oil, and sliced almonds add beautiful texture throughout. The top of the cake is crunchy and sweet with the addition of coarse sugar on top before baking. 


This is an easy, classy dessert you guys. It’s impressive, and all your friends will think you are sophisticated as heck! Hope you guys enjoy this one! 

Blueberry Almond Olive Oil Cake


  • 2 1/4 cups cake flour
  • 1/4 cup all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cup olive oil
  • 1 1/2 cups sugar
  • 3 eggs
  • 3/4 cup whole milk
  • 1 cup blueberries
  • 1/2 cup sliced almonds (plus more to sprinkle on top)
  • 2 tbs. coarse sugar


  • Preheat your oven to 375 degrees, and grease a 9 inch cake pan. Line the bottom of your pan with parchment paper.
  • In a medium bowl, whisk together the cake flour, all purpose flour, baking powder, and salt. Set aside.
  • In a large bowl, beat together the olive oil and sugar until smooth. Mix in the eggs until combined.
  • Add in the flour mixture and whole milk alternating, beginning and ending with the flour mixture, until smooth.
  • Fold in the blueberries and 1/2 cup sliced almonds. Pour the batter into your prepared pan.
  • Sprinkle about 2-3 tbs. of sliced almonds, as well as the coarse sugar, on top of the cake batter.
  • Bake for 55-60 minutes, or until a cake tester comes out clean. Cool completely, enjoy!
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