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Ingredients

• ✓ saskatoon berry
• all-purpose flour
• baking powder
• baking soda
• sugar
• cream cheese
• cranberry
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Whisk flour, baking powder, and baking soda together in a small bowl until well combined.
3. 3 Beat sugar and cream cheese together in a large bowl until smooth; stir in cranberries, saskatoon berries, and beaten eggs until well combined. Stir in flour mixture until batter is silky; pour into the prepared pan and level the top with a spatula.
4. 4 Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes; run a knife around the edges of the pan to loosen and invert onto a serving plate to cool completely before slicing.

By Cheerios

Ingredients

• ✓ saskatoon berry
• white sugar
• tapioca
• lemon juice
• butter
• pastry
• egg white
• sugar

Instructions

1. 1 Bring Saskatoon berries and 1/4 cup water to a simmer; cook for 15 minutes. Drain and set aside to cool to room temperature, about 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Whisk 1/2 cup sugar and tapioca together in a bowl. Stir tapioca mixture and lemon juice into cooled berries.
4. 4 Line a 9-inch pie plate with one pastry. Pour berry mixture into crust, dot with butter, and top with remaining pastry. Crimp pastry edges together tightly to seal. Brush top crust with egg white.
5. 5 Bake in the preheated oven for 20 minutes. Remove from the oven, sprinkle 1 tablespoon sugar over crust, and continue to bake until crust is golden and filling is bubbly, about 10 more minutes.

By CharlieBrown64

Ingredients

• ✓ saskatoon berry
• all-purpose flour
• salt
• lard
• water
• water
• white sugar
• all-purpose flour
• cornstarch
• lemon juice
• butter

Instructions

1. 1 Whisk 2 cups flour and salt together in a large bowl until well combined; cut in lard with 2 knives or a pastry blender until pea-sized pieces remain. Add ¼ cup cold water, 1 tablespoon at a time, tossing with a fork, until mixture is moistened just enough to form a ball when squeezed. Divide dough in half, form each piece into a ball, and refrigerate until cold, about 1 hour.
2. 2 Place saskatoon berries and ½ cup water in a medium saucepan; bring to a boil. Reduce heat and simmer berries until tender, about 10 minutes.
3. 3 Whisk sugar, 1 ½ tablespoons flour, and cornstarch together in a small bowl until well combined; stir into berries, return to a boil, and cook, stirring constantly, until filling is clear, about 2 minutes. Stir in lemon juice. Cool filling to room temperature, about 30 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Roll 1 dough ball out on a lightly floured surface to fit an 8-inch pie plate; line the pie plate with crust. Pour filling into pie crust; dot with butter. Roll remaining 1 dough ball out for top crust, place over filled pie, and tightly crimp edges.
6. 6 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until crust is golden brown and filling is bubbly, about 35 minutes more.

By shortcutie

Ingredients

• ✓ saskatoon berry
• rolled oat
• milk
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• vegetable oil
• egg
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan.
2. 2 Stir together oats and milk in a small bowl until combined; set aside.
3. 3 Whisk together flour, white sugar, baking powder, baking soda, and salt in a large bowl. Whisk together oil and beaten egg in a separate bowl; stir egg mixture into flour mixture just until batter is combined.
4. 4 Mix oat mixture into batter; fold in saskatoon berries. Divide batter evenly into the prepared muffin cups; sprinkle muffins with brown sugar.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 18 minutes. Cool in the pan for 10 minutes. Serve warm or cool completely on a wire rack.

By Melanie McClare