Preheat the oven to 350-degrees and spray a cake pan with coconut oil. Set aside.
In an electric mixing bowl, cream the butter and sugar together.
Next, add the eggs, and cream everything together again.
Add the collagen peptides, flour, baking powder, half-n-half, Himalayan sea-salt, and mix on the medium setting.
Fold in the blueberries into the mixture and gently hand mix everything together with a spatula.
Pour the prepared mixture into a cake pan and bake at 350-degrees for one hour. Make sure the cake is done by inserting a toothpick into the center portion of the cake and if it comes out clear, it’s ready
Let the cake cool for an hour.
Once the cake has cooled, remove it from the cake pan and place it on a baking rack.
Top the cake with the whipped cream and decorate it with the blueberries and strawberries to look similar to the American flag.
You can also add the fruit in any variation you want. Slice and serve.