Saskatoon Berry Sweetgrass Coffee Cake
Saskatoon berries grow across the Canadian Prairies, the Northwest Territories, Yukon, and British Columbia. In season from late summer to early fall, they have a sweet, tart, earthy flavour. In Indigenous culture, Saskatoon berries are enjoyed fresh, preserved by drying, or used to make jam.
In this recipe, Saskatoon berries are paired with sweetgrass to bring traditional flavours to a classic coffee cake. Also known as “vanilla grass,” sweetgrass is recognized for its fragrant, smooth leaves. Indigenous Peoples across North America have long used sweetgrass in cooking, basket-making, medicine, and as a natural scent. Learn more about sweetgrass here.
Teetlit Gwich’in Language Lesson
Jak | Berries
Coffee | Ligahfii
Cake | Luhchuh dril dhandaii
"Saskatoon berries carry great significance. Not only are they used for eating, but they also have medicinal properties and can be utilized for dyes. This product shows the resourcefulness of Indigenous people. When using resources from the land, it's important to utilize all of the product, take only what is needed, and share with others."
-Chef Stephanie
Meet The Chef
Steph Baryluk
Chef Steph Baryluk, a proud Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson), Treaty 11 Territory, draws deep inspiration from her Arctic upbringing, where hunting, fishing, and land stewardship shaped her connection to food and cultural heritage.
With more than 10 years of experience as a Red Seal Indigenous Chef, Steph is passionate about preserving and sharing Indigenous culinary traditions through education, culinary training, and community engagement.
Named one of Canada's Top 100 Most Powerful Women in 2024 and a recipient of the WXN Food Industry Award, Chef Steph is a leader in advancing Indigenous food systems. From community kitchens to the global stage, she combines her culinary expertise with advocacy to inspire future generations while promoting sustainability and celebrating Indigenous cultural heritage.
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