{ Saskatoon + Cream Cheese Star Bread }

Just pull yourself off a piece of this filled prairie berry bread and bite a delicious mouthful. Mmmm. Beautifully shaped and amply filled, this bread has all the right elements to be made in (or out) of berry season. You can make it using fresh or frozen berries, or substitute with prepared jam, and the cream cheese filling adds a richness to accentuate those wonderful berry flavours.

The star shape is made by layering rounds of dough one on top of the other (with filling spread between each layer), then making guided cuts (using a cup at the centre of the round) and twisting strands to make the pointed star shape. Working swiftly helps prevent the filling from leaking out, but don’t worry about mess– you can remove excess spillage before baking.

A big thank you to Jessica Musslewhite, one of our fave Edmonton food bloggers of MUSHROOMS & THYME blog, for creating this tasty recipe (and gorgeous images) with us. We love having her share her delicious creations for our CSA, and we can’t wait to go pick those saskatoons and get to baking this one!

Saskatoon + Cream Cheese Star Bread


Saskatoon Filling:

  • 4 cups saskatoon berries
  • 2 cups sugar
  • Zest and juice of one lemon
  • 1 tsp vanilla

Cream Cheese Filling:

  • 350 g light cream cheese
  • 1 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla


  • 3 cups all-purpose flour
  • 2 1/4 tsp active dry yeast
  • 3/4 cup milk, plus 1/4 cup warm milk
  • 1/2 cup sugar, plus 1 tsp
  • 1 egg, at room temperature
  • 1/4 cup butter, softened
  • 1/2 tsp salt
  • 2 tbsp heavy cream, plus sugar for finishing


Make the saskatoon filling:

  • Make the filling ahead of time or night before. Alternatively, you can substitute for prepared saskatoon jam. Place saskatoons, sugar, lemon juice and vanilla in a heavy saucepan. Bring to a boil over medium-high heat, stirring continuously. Continue cooking until the mixture thickens, slowly bubbles, and coats the back of the spoon (~15-20 minutes). Refrigerate filling overnight or until completely chilled.

Prepare dough:

  • Heat ¼ cup milk in microwave for 15-20 seconds. Add yeast and sugar, let stand for 10 minutes. 
  • In large bowl, add the flour, egg, sugar, butter, ¾ cup milk, salt and yeast mixture. Combine until a sticky ball forms. Turn onto counter and knead for 6-8 minutes, or until the dough becomes soft and elastic. Place into a large bowl and cover. Let rise for 1 hour until dough has doubled in size. 
  • While the dough is rising, make cream cheese filling by combine all ingredients in a large bowl. Using a hand mixture, blend under smooth. Set aside. 
  • Preheat oven to 400°F. 
  • On a lightly floured surface, divide the dough into four equal parts. Shape into four balls and cover for another 10-15 minutes.  
  • Roll one ball a time into a 10-inch circle. Place dough on parchment paper lined pizza pan or large baking sheet. Spread a thin layer of cream cheese filling, followed by saskatoon filling on the dough, leaving half-an-inch space from the edge. Roll out a second ball, layer onto of the first and layer with more cream cheese and saskatoon filling. Roll out third ball, layer again. Roll out fourth ball and place on top leaving the top dough bare. 
  • Using a cup as a guide, place in the centre of the dough. Cut the dough into four equal parts, stopping at the edge of the cup. You’ll want to work fast to prevent filling from leaking out as much as possible. Don’t worry if it gets a little messy (simple remove some of the extra filling that may leak out to avoid burning in the oven). Cut each quarter section four more time so you are left with 12 slices. Pick up two slices (one in each hand) and twist the strands outwards twice and pinch the two twists closed together. Repeat until all slices have been twisted and combined.   
  • Brush bread with cream, sprinkle with sugar, and bake for 20-25 minutes, or until golden brown. Let cool and serve with remaining cream cheese filling.