Cake with Saskatoon Berry Filling (Or Blueberry Filling)
This recipe is all about the Saskatoon berry cake filling. This Saskatoon berry filling recipe is amazing whether you serve it rustic, fancy or as cupcakes. Saskatoon berries grow in the northern part of North American. Most Canadians have gone Saskatoon berry picking at least once, and they can be purchased from local Saskatoon Berry farms. Every year I purchase two ten pound bags and they freeze really well.
If Saskatoon berries aren’t available where you live, you can substitute for blueberries.
For the average size family simply make this recipe as one two layered cake. The one pictured is for our smaller household, with a smaller cake and six cupcakes. That way I could serve the cake and freeze the cupcakes.
Make a White Cake
Like I said earlier, the saskatoon cake filling is the focal point of this berry dessert. Feel free to use a cake mix or your favorite white cake recipe. For this cake, I used my simple one bowl cake recipe.
Saskatoon Berry Cake Filling Recipe
If you’re substituting with blueberries, simply use 2 cups of blueberries instead of saskatoons. You cook the berries first and then fold them into a cream cheese mixture before placing in the fridge to cool.
Assembling the Cake with Saskatoon Filling
Lay one layer of cake on your plate, top with the saskatoon berry cake filling, and then cover it with the second layer. (For my smaller version pictured I cut one layer into halves horizontally before filling it)
Saskatoon Berry Filled Cupcakes
Scoop out a little of the white cupcake with a small spoon or cupcake filler. Fill the cavity with the saskatoon berry cake filling, and place the cupcake top back on.
It seems like cupcakes use a mountain of icing so this recipe is very large. The lemon flavor cuts back on the sweetness of the icing and pairs so well with the berries.
Ice the cupcakes using a large cupcake swirl tip. Start from the outside, add the icing working towards the center.
I finished these using a little fondant butterfly.
Icing the Cake
The entire cake was iced with icing first, the outside edge is covered with patterned fondant that I made using my new lace form. For the top, I piped a mound of icing on top and encircled it with icing roses.
Use fondant if you don’t like to pipe flowers. I covered the sides with fondant using my shiny new lace fondant form and then piped around the top and bottom. This cake can also just be made with a smooth topping and let the filling do the talking.
Please let me know if you have saskatoon berries in your area, and if you have ever eaten them. Personally, I think I prefer them to blueberries, but all berries are my favorite.
Have a great week.