Saskatoon Berry Harvest 2026 with Saskatoon Breakfast Cake Recipe
Between the small bags for muffins, larger portions for pies, jars of jam, and plenty of donations, this year's harvest from the saskatoon bushes in my yard has been incredibly productive. Hooray for the vacuum sealer and the extra freezer in the garage. While it’s currently too hot to bake, I’m already looking forward to the cooler fall weather when I can finally make this breakfast cake.
I've frozen forty 150g bags of berries for muffins, three 600g bags for pie, made four jars of jam, and donated 5 kilos to the food bank.
There are still thousands of berries on the bushes, but the wildlife is welcome to them. I'm tired.
But it's nice to know I have a freezer full of fruit for muffins and cakes to last through the winter. And Saskatoon berry pie for a few special occasions.
I wish my pepper plants were as productive, but only the jalapeno seems to want to be prolific.
Here's my go-to cake recipe for the berries.
What's Cooking
Saskatoon Breakfast Cake
Ingredients
- 1/2 cup Melted Butter (113 grams)
- 1 lemon Zest
- 3/4 cup Granulated Sugar
- 1 large Egg
- 1 tsp Vanilla Extract
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1 pinch Salt
- 1 cup Saskatoon Berries
- 1/2 cup Buttermilk
- 2 tbsp Plain Yogurt
Instructions
- Preheat oven to 350 degrees.
- Line a 8X8 square pan with parchment paper.
- Combine butter, lemon zest and sugar and beat with mixer several minutes, until light and fluffy.
- Beat in eggs and vanilla extract just until combined.
- Combine flour, salt and baking powder in a small bowl or large measuring cup.
- Add half of the flour mixture to the wet ingredients and stir in, add half the buttermilk and stir until smooth.
- Add the remaining flour and buttermilk and continue stirring until the batter is thick, but smooth.
- Fold in the berries gently.
- Pour the batter into the prepared pan and spread evenly. It will be very thick, so use a spoon dipped in water to spread it evenly in the pan.
- Sugar or streusel can be added to the top if desired.
- Bake for 50-60 minutes, or until the top is lightly browned and a toothpick inserted in the centre comes out clean.
- Allow the cake to cool for 30 minutes before removing from pan.