Go All-American with an all-star salute to the Fourth of July with this patriotic dessert courtesy of David Venable, QVC's resident foodie.

Make the buckle in advance and assemble right before serving. Red, White & Blueberry Buckle is just the thing to cozy up with while you're watching the rocket's red glare.Red, White & Blueberry BuckleServes 9-16Batter:¼cup butter, softened¾cup sugar¼teaspoon salt2 cups flour1 cup whole milk2 pints blueberries, reserving about 20 berries for garnishTopping:⅔cup sugar½cup flour1 teaspoon cinnamon⅓cup butter, diced1 cup whipped topping10 strawberries, slicedPreheat the oven to 375 F.Grease a 9-inch by 9-inch baking dish with nonstick cooking spray.To prepare the batter, start by outfitting a stand mixer with the whisk attachment. Cream together the butter and sugar for 2 minutes. While mixing, sprinkle in the salt, then the flour, until incorporated. Slowly add the milk until mixed in by the whisk. With a spatula, fold in the blueberries, being careful not to break them. Spread the batter in the prepared baking dish.To prepare the topping, put the sugar, flour, cinnamon, and butter into the bowl of a food processor. Pulse until it comes together and appears crumbly (about pea-sized pieces). Sprinkle the topping evenly over the batter.Bake 40-50 minutes until the top is slightly browned. Remove from oven and let cool for 30 minutes, allowing for it to be cut into squares. Cut into 9 or 16 squares depending on your preference. Before serving, garnish each one with whipped topping, sliced strawberries and blueberries.David Venable is the host of "In the Kitchen with David" on QVC, and author of two cookbooks. Follow him on Twitter @DavidVenableQVC, Facebook at David Venable QVC and Pinterest at David Venable QVC.