Made with fresh blueberries, this 1st birthday smash cake recipe is easy, allergy-friendly, and made without added sugar. It has the most delish Blueberry Frosting, and you can bake the cakes a day ahead if needed. So yummy!
When my kids were turning 1, I always wanted a cake that was filled with natural sweetness from fruits (or veggies), and that would work as a Smash Cake—or a cake we could slice and share.
This blueberry cake, which is just perfect for a first birthday, has so much flavor from bananas and berries that you don’t need any other sweetener.
And the frosting is such a fun bright blue color from freeze-dried berries.
This egg-free birthday cake is a great option for kids with some allergies and it’s also just an easy smash cake to make if you have a kiddo who loves blueberries.
(You may also like my First Birthday Smash Cake and my full list of first birthday cake recipes.)
Table of Contents
Ingredients You Need
This 1st birthday cake includes whole grain flours, bananas, blueberries, and cinnamon for a flavorful, yet really simple cake. Here’s a look at what you’ll need for the recipe.
- Bananas: You’ll want them to be very ripe with lots of brown spots, which indicate sweetness.
- Whole wheat flour: This flour has nutrition and fiber but also absorbs moisture well so it helps the cake bake through well.
- Oat flour: This provides a nutritious base to the recipe with fiber and whole grains.
- Baking powder and baking soda: A combination of these ensure the batter rises through and bakes properly.
- Cinnamon and vanilla extract: This duo adds flavor that enhances the banana and blueberry flavors.
- Butter: I prefer to bake with unsalted butter so I can control the level of salt in the cake, so that’s what I recommend here.
- Blueberries: Fresh or frozen blueberries are stirred into the batter so they’re evenly distributed throughout the cake.
TIP: This cake is a no-added-sugar so the natural sweetness from the fruit shines through. It’s a perfect first cake for a baby!
Step-by-Step Instructions
This smash cake is very easy to make, even if you aren’t a regular baker. Here’s a look at the steps involved. Scroll down to the bottom of the post for the full info.
Step 1. Mash the bananas. Add to a medium bowl with the rest of the ingredients. Fold in the blueberries.
Step 2. Prepare two 6-inch cake pans by coating with nonstick spray and a round of parchment paper. Add batter.
Step 3. Bake until a cake tester inserted into the center comes out cleanly. Let cool in the pans.
Step 4. Gather the ingredients for the blueberry frosting.
Step 5. Grind the freeze-dried blueberries in a blender to make a powder. This gives the purple color and berry flavor to the frosting.
Step 6. Mix the blueberry powder with the rest of the frosting ingredients. Frost between the cake layers, on top, and around the sides of the layer cake.
Frequently Asked Questions
This cake is moist and fairly sturdy for being made without eggs. It is a little denser than a standard birthday cake due to the banana and whole wheat flour.
This cake doesn’t have any added sugars, so the sweetness comes from the bananas and blueberries. It’s not very sweet like a traditional cake, but it has a pleasant flavor that both of my daughters enjoyed when they taste-tested it.
You can! You can use any kind of freeze-dried fruit. Strawberries to make a pretty pink color. Raspberries may be too tart, but you can certainly try and see what you think.
I regularly get requests for egg-free recipes, so I wanted this cake to be made without eggs but taste as good for those kids who can have eggs, too. It holds together nicely and has a good texture without the inclusion of eggs.
I do not recommend blending fresh berries into the cream cheese frosting as it will make it very runny from the liquid in the fruit. Instead, frost the cake with the plain frosting and then decorate the top of the cake with fresh berries.
How to Store
You can make the cakes a day ahead. Let cool and store in the fridge in airtight containers. Store any leftovers in the fridge in an airtight container.
Plan to frost the cake on the same day as you want to serve it. It can hang out in the fridge for a few hours as needed. Let it sit at room temperature for at least 30 minutes before serving to allow it to soften up a little, as it will firm up in the fridge.
Best Tips for Success
- Dairy-free: Use melted coconut oil instead of the butter in the cake and plain or vanilla nondairy Greek yogurt instead of cream cheese in the frosting. (If using vanilla nondairy yogurt, omit the vanilla extract.)
- Gluten-free: Use cup-for-cup gluten-free flour instead of whole wheat.
- To make this with homemade oat flour: Blend ¾ cup rolled oats in a blender or food processor for about 30 seconds until they resemble a flour. Measure out ½ cup of your oat flour and proceed with the recipe.
- You can also use freeze-dried strawberries instead of blueberries to make a pink-frosted cake.
- To make this as a larger two-layer 8-inch cake, follow the same steps but bake for 18-20 minutes.
- Sweeten frosting to taste, if desired, with 2-3 tablespoons maple syrup or honey.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please rate and comment below!
Blueberry Smash Cake (First Birthday Cake)
Ingredients
Blueberry Cake
- 4 medium bananas (very ripe with lots of brown spots is best for flavor)
- 1¼ cup whole wheat flour
- ½ cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup unsalted butter, melted and cooled slightly (or plain whole milk yogurt)
- 1 cup blueberries
Blueberry Cream Cheese Frosting
- 1 cup freeze-dried blueberries
- 12 ounces cream cheese (softened at room temperature; I prefer full fat)
- 3 tablespoons unsalted butter (softened at room temperature)
- 1½ teaspoons pure vanilla extra
Instructions
- Preheat the oven to 350 degrees F. Grease two 6-inch cake pans with nonstick spray and line with rounds of parchment paper. Grease again with nonstick spray.
- Add the bananas to a blender. Blend into a puree. Measure out 1 ½ cups.
- Add to a bowl with the remaining ingredients. Stir together gently.
- Divide in half and pour into prepared cake pans. (You’ll use about 1 ½ cup batter in each.)
- Bake for 22-24 minutes or until a cake tester inserted into the center of a cake comes out cleanly.
- Remove from oven and place on a wire rack. Let cool completely in the pan.
- Make the Blueberry Cream Cheese Frosting. Add the freeze-dried blueberries to a blender or clean spice grinder. Grind into a powder. Measure out ¼ cup of the powder and add to a medium bowl. Add the cream cheese, butter, and vanilla extract. Beat until very smooth with a handheld electric mixer.
- When ready to frost, place one cake, parchment paper removed, on a cardboard cake round or plate. Top with ⅓ cup of the frosting. Remove the parchment paper from the second cake and place on top of the frosting. Add the rest of the frosting on top and spread over the top and around the sides.
- Sprinkle on additional freeze-dried or fresh blueberries if desired.
Equipment
Notes
- Dairy-free: Use melted coconut oil instead of the butter in the cake. For the frosting, use plain or vanilla nondairy Greek yogurt instead of cream cheese and omit the butter. (If using vanilla nondairy yogurt, omit the vanilla extract.)
- Gluten-free: Use cup-for-cup gluten-free flour instead of whole wheat.
- You can also use freeze-dried strawberries instead of blueberries to make a pink cake.
- To make this as a larger two-layer 8-inch cake, follow the same steps but bake for 18-20 minutes.
- Sweeten frosting to taste, if desired, with 2-3 tablespoons maple syrup or honey.
- You can make the cakes a day ahead. Let cool and store in the fridge in airtight containers.
Nutrition
This post was first published July 2019.
can i use fresh blueberries instead of freeze dried for the frosting?
If you want to use fresh berries, I would make the frosting plain then decorate the cake with fresh berries. If you add them to the frosting, it will likely be runny.
Could strawberries be subbed in for blueberries IN the cake (not worried about the frosting)?
Sure, just used diced ones.
Can I use smaller 4inch pan for this recipe?
Yes, though if the batter is thicker in smaller pans, it will impact the baking time.
What cook time do you recommend if using 3 4-inch pans instead?
I haven’t tested it that way and without knowing how much batter is in each or how thick it would be, I am not sure about the timing. But start on the lower end and check the center for doneness.
Hi just wondering if you could make this as a layered cake with 3 x 6inch x 0.81 inch deep cake tins and what adjustments to the cooking time you would recommend? Thanks
If you’re using a 6-inch round cake pan, that is what I use in the recipe. If it’s a different size or shape, I will try to help if you can clarify the information. Thanks!
Is there any possible way to make the frosting the day before decorating and serving it?!
Yes, just put it into a plastic storage bag, remove as much air as you can and seal it. Refrigerate it overnight. I would take it out of the fridge at least an hour (or two) before you want to frost the cake so it has time to soften a little. Enjoy!
This is wonderful to hear! And should it still taste and look the same as the day of making it?!
Yes!
If I need to make the cake yellow, can I use powdered mango for the frosting? Or would you recommend skipping it? How much powdered mango should I add in that case?
Also, can I swap the whole wheat flour to use only oat flour? Or reduce whole wheat flour and increase oat flour? Do you think it would alert the texture?
You can do the same amount of powdered mango as you’d do blueberry. I haven’t tested it with the flours in other amounts so I can’t say for sure that it will still work if you change that.
Are the nutrition facts per serving or for the entire smash cake?
Per serving.
Do you think I can make with super ripe frozen bananas or will it make it too mushy? Thanks!
Sure, just thaw them and drain off any liquid and then you can use them as directed.
Awesome! Thanks!😊
Can this be frozen with the icing on?
I would recommend freezing just the cake layers and then thawing and frosting once you are ready to serve.
Yes
Still make this for my 3 year old! Love love loves it,
If I wanted to use this recipe to make cupcakes instead of a cake, what would be your recommendation for temperature to set oven to and how long to bake for?
Yes, you can. I would recommend you bake at 350 degrees F for 12-15 minutes or until a cake tester inserted in the middle comes out clean.
What would be a good substitute for the oat flour ? My granddaughter has a sensitivity to oats!
Not one that I’ve tested for this recipe but maybe look at this one: https://www.yummytoddlerfood.com/favorite-first-birthday-cakes/
What can you use to substitute freeze dried blueberries as can’t get them where I’m at?
You can omit them and add fresh berries to the top of the cake if you’d like.
Hi Amy! Do you have any suggestions on substitutes for freeze dried blueberries? In Texas, I’m only finding $5+ per 2 oz… which means about $20 just on the frosting!
P.S. I love how simple your recipes are and made with REAL ingredients. It reminds me of your Yogurt Muffins (which I add blueberries to) and he is OBSESSED with. Many thanks on all of your GREAT recipes.
You could do the frosting plain and top with fresh berries. And I’m so glad to hear that about the muffins!
Can you make this two day ahead?
Yes, though the one thing to know is that the frosting may turn a little less vibrant.
This was a pretty tasty recipe! Being used to processed sugar in most sweets, these definitely weren’t sweet, but they were good!
To anyone having trouble with the recipe turning out too dry, I had the same issue at first. Come to find out, it is because I chose to double the recipe to make 24 cupcakes. I chose the 2x recipe option so it doubled it for me, but that only works for the ingredients, not the instructions. I was supposed to use 8 medium bananas, but the instructions only said to use 1 1/2 cups of the puree. It should be 3 cups if you double the recipe, 4 1/2 cups if you triple it.