For the first time since it was planted five years ago, my Serviceberry (Amelanchier x grandiflora) in the garden was laden with small, maroon colored, blueberry-like fruit. I thought “Wow, I’m gonna have a lot of berries to snack on this year”, alas, the robins and squirrels thought the same (Cedar Waxwings are also fond of the fruit), and were well on their way to clearing the fruit from this small tree. I decided that if I had any hope of having some for my dinner table, I would need to pick them two or three days before they became fully ripe. The bowl of serviceberries below, shows the color when they were picked. They are quite tasty even at this stage, but I let them sit at room temperature to more fully ripen to a blue-black color, like the fruit seen in the photo above, along side of the Serviceberry Coffee Cake.
The cake is very tasty and quick and easy to make. It is a nice seasonal treat with a side of ice cream and a cup of coffee. To make your own, I’ve included the recipe below. Click on the slideshow to see the process, step by step.
Serviceberry Coffee Cake
Based on Blueberry Brunch Cake found in “Noteworthy, A Collection of Recipes from the Ravinia Festival”, NOTEWORTHY Publications, 1986
Spring blooms[/caption]
Fall color
