Independence Day commemorates the adoption of the Declaration of Independence on July 4, 1776. A national holiday associated with backyard bbq’s and fireworks. We are expecting rain today and the fireworks aren’t until tomorrow, so we’re celebrating with cake. I just couldn’t have it any other way.
The batter for this cake is the same batter used in my Blueberry Cake Donuts. We are doubling it and baking it in a 9×13 inch pan.
As always, It starts with the dry ingredients. Cold and cubed butter is blended in and the wet ingredients are poured in and mixed until fully incorporated.
We’re baking for 35-40 minutes and letting it completely cool before adding the finishing touches.
Fresh blueberries and strawberries make the stars and stripes. I used Cool Whip instead of fresh whipped cream so that it will last longer than a day.
Happy 4th of July!