Celebrate Flag Day With a Blueberry Flag Cake
Flag day is June 14th this year, and making a blueberry flag cake is a great way to celebrate.
Flag day is Wednesday, June 14th this year, and it’s the perfect time to try your hand at making a blueberry flag cake. The holiday is to celebrate the adoption of The Stars and Stripes—also called Old Glory—as our country’s flag on June 14th, 1777. While not an official holiday, it’s a great reason to gather with family and friends in the backyard for a barbecue. Try this blueberry flag cake, or one of the other options, to celebrate the old red, white and blue of the American flag.
Blueberry Flag Cake Recipe and Other Options
A blueberry flag cake is sure to please, as it looks a treat and tastes delicious. A blueberry flag cake is actually a variation of shortcake, so it’s a real crowd pleaser. Try this easy flag cake recipe from AllRecipes.com to make your Flag Day get-together or any other occasion a fun and tasty one. If you want to try something different, try one of the other options we included below.
- 1 (18.25 ounce) package yellow cake mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 pint blueberries, rinsed and drained
- 2 pints fresh strawberries, rinsed and sliced
- Prepare cake according to package directions and bake in a 9×13 inch pan. Cool completely.
- Frost cake with whipped topping.
- Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag.
- Chill until serving.
Photo courtesy of AllRecipes.com.
If you’d like to try something that’s a step up from the tradition blueberry flag cake, try this pound cake featuring blueberries and strawberries from the U.S. Highbush Blueberry Council.
Pound Cake Ingredients
- 1 package (10-¾ ounces) frozen pound cake
- Raspberry-Orange Sauce (recipe follows)
- 1 container (8-ounces) whipped cream cheese
- 3 tablespoons powdered sugar
- 2 tablespoons orange juice
- 1-½ cups fresh blueberries, divided
- 1 cup sliced fresh strawberries
Raspberry-Orange Sauce Ingredients
- ¾ cup seedless raspberry jam
- 6 tablespoons orange juice
Pound Cake Instructions
- Slice frozen pound cake lengthwise in three layers
- Arrange in a single layer on a cookie sheet with top layer cut side up
- Pierce layers with fork tines
- Spread each with 2 tablespoons of the Raspberry-Orange Sauce
- Let stand 10 to 15 minutes so that the cake absorbs the sauce
- Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended
- To assemble cake: Place bottom layer on a serving plate
- Spread evenly with a third of the cream cheese mixture
- Arrange a third of the blueberries evenly over cream cheese
- Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries
- Repeat with center slice of cake
- Place top layer cut side down
- Spread with remaining cream cheese mixture
- Decorate cake to resemble an American flag using remaining blueberries and the strawberries
- Serve with remaining Raspberry-Orange Sauce
Number of servings (yield): 8
Raspberry-Orange Sauce Instructions
1.Stir together until smooth
Number of servings (yield): 1 cup
Salute Old Glory with these flag cupcakes from the U.S. Highbush Blueberry Council. You can offer your guests many small American flag desserts versus one big blueberry flag cake, and it’ll make cleanup a bit easier, too.
- 1 package (18- to 19-ounces) yellow cake mix
- 1⁄3 cup applesauce
- 3 egg whites
- 3 cups fresh blueberries, divided
- 1 package (8 ounces) reduced-fat cream cheese, softened
- ½ cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 roll red-colored rolled fruit snack (from a 4.5-ounce box)
- Preheat oven to 350°F
- In a large mixing bowl, beat cake mix with applesauce, egg whites and 1-¼ cups water for 30 seconds on low speed, then 2 minutes on medium speed
- Spoon batter into 24 (2½-inch) aluminum or paper lined muffin cups
- Evenly divide 1 cup of blueberries onto tops of batter
- Do not stir
- Bake cupcakes following package directions
- Remove to a wire rack and cool completely
- In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth
- Spoon onto cooled cupcakes
- Spread to the edges
- Unroll fruit snack and, with a sharp knife, cut into strips 1⁄8-inch wide by 2-inch long
- On half of each cupcake, arrange strips, trimming each to fit
- Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake.
No matter what you make to celebrate Flag Day or any other of the summer’s holidays, you can’t go wrong with blueberries! Find all the blueberry recipes you’ll need to make your summer table as delicious as can be in the recipes page on the Blueberries from Florida website and their blueberry recipes Pinterest boards.