As part of Better Homes and Gardens newly released 5-piece baking set promotion, I was given the tools to test out my favorite coffee snack for which I picked their circular pan. BHG’s new bakeware features a unique Triple Performance Grid giving the bottom of the pan a Teflon-coated raised checkerboard pattern which produces superior browning, more even cooking, and easy cleanup. Based on my experience, the uneven surface allows the heat to convect at different angles throughout the batter diffusing possible burn spots and reducing the likelihood that some portions will be less well-done than others. Other features that make this cookware unique include a a light colored nonstick exterior for even baking, comfortable silicone handles for a slip-free grip, and my favorite…..they’re dishwasher safe! Not that they’ll need much cleaning thanks to their non-stick surface.
So I put BHG’s equipment to the challenge with my favorite Blueberry buckle recipe straight from a well-worn 1952 vintage Betty Crocker cookbook. Pretty basic but guaranteed to please, I recommend using tiny wild blueberries picked in-season for over-the-top tastiness:
¾ cup sugar
¼ cup Virgin Olive Oil
½ cup milk
2 cups pre-sifted flour
2 tsp. Baking powder
½ tsp. Salt
2 cups wild blueberries
½ cup sugar
1/3 cup Gold Medal flour
½ tap. Cinnamon
¼ cup olive oil
Heat oven to 375 degrees on bake setting. Mix sugar, olive oil, and egg thoroughly in bowl. Stir in milk, flour, baking powder, and
salt. Stir in blueberries. Spread batter in pan and sprinkle with topping ingredients mixed in a separate bowl. Bake 45 to 50 minutes or until knife stuck into the center comes out clean. Serve warm.
I find that substituting the half stick of butter and shortening with olive oil for the cake and sugar crumb topping cuts down immensely on the saturated fat without sacrificing flavor. The tangy berries and fluffy sweet cake pair well with a fresh-ground cup of bold spicy Starbucks Kimodo Dragon blend coffee. The resulting cake slices are light enough in texture while still having a solid enough consistency to eat in your hand without crumbling.
photos courtesy of Steve Mirsky