The Kids' Table

The Kids' Table Blog

Adventures in Healthy Cooking - from our Kitchen to Yours!

Whether or not you get to come cook with us at one of The Kids' Table's Chicago locations, we hope you'll follow our culinary adventures through this blog. We'll be sharing anything related to food and kids - like tips and tricks for enticing picky eaters, healthy school lunch ideas, time saving tactics in the kitchen, and of course, LOTS OF RECIPES!

Happy cooking...

Red, White & Blueberry Flag Cake

Flag Cake.jpg

At The Kids' Table, we believe that food should always be fun. So many holiday-themed treats are loaded with not-so-good-for-you ingredients. Like artificial food coloring and excessive amounts of sugar. This flag cake is all natural, fabulously festive, and just the right amount of sweet! 

When it comes to controlling the sugar level of cakes, we find the secret is in the toppings. Frostings and icings are often over-the-top sweet. Our buttercream frosting has less sugar than most recipes. We also stray a bit from tradition with the addition of cream cheese! 

And here's the kicker. The quintessential "fun" cake topping is colored sprinkles - so you're sprinkling sugar, on top of a sweet frosting, on top of a sweet cake. And often the sprinkles have artificial colors and other additives. And the ones that don't are usually not that vibrant in color.

Enter the freeze-dried berry! Freeze-dried raspberries and strawberries are our go-tos for natural sprinkles. Just crush them up in your fingers and sprinkle away! We use crushed freeze-dried strawberries here to make the red stripes. As for the blue? We arranged rows of fresh blueberries in the white frosting - done just so, it looks like the stars are shining through! 

Have a fun and delicious holiday. Happy baking!

Red white and blue ingredients.jpg

Red, White & Blueberry Flag Cake


For cake:
4 eggs
1 cup sugar
3/4 cup Greek-style yogurt
1/2 cup sunflower or grapeseed oil
1 T plus 1 tsp vanilla extract
1 T plus 1 tsp baking powder
1 cup whole wheat flour
1 cup all purpose flour

For frosting:
2 sticks butter, softened*
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract

For decorating:
4 oz fresh blueberries
1/2 oz freeze dried strawberries, crushed


Preheat the oven to 350 degrees. Lightly grease a 9x12 inch baking dish and set aside. 

Crack eggs into a large mixing bowl. Add sugar, yogurt, oil and vanilla and whisk well. Whisk in baking powder. Add flours and whisk, but only until they disappear completely into the batter. (Over-mixing can make the cake rubbery.) Transfer batter to prepared baking dish and bake until a cake tester or toothpick comes out clean, about 20 minutes. Let cool in baking dish for 20-30 minutes. Carefully remove from baking dish and finish cooling on a rack. 

To make frosting, combine softened butter and cream cheese in a medium bowl and whisk until well combined. Sift powdered sugar over the mixture. (You can do this with a flour sifter, or use a small fine-mesh strainer and gently push powdered sugar through it with a spoon.) Add vanilla. Whisk until frosting is smooth and creamy.

Once cake is completely cooled, frost the top and sides of the cake. Arrange about 7 columns and 6 rows of blueberries on the top lefthand side, separated just enough to allow the white frosting "stars" to shine through. Carefully sprinkle crushed freeze-dried strawberries to form red stripes. Serve and enjoy!

Makes 10-12 servings

* Ideally, the butter and cream cheese should be left out at room temperature to soften (1-2 hours). If you need to soften them quickly, you can do it in the microwave. Just make sure to use a defrost setting so that they soften without melting.

Elena MarreComment