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!

sliced blueberry birthday cake on colored plates.

Smash Cake Recipe

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.

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.

ingredients in blueberry first birthday cake on counter.
  • 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
  • Baking powder and baking soda
  • Cinnamon
  • Butter: I prefer to bake with unsalted butter so I can control the level of salt in the cake.
  • 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.

how to make blueberry first birthday cake step by step process.
  1. Start with very ripe bananas. The browner they are, the sweeter they will be! Add to a blender and blend into a puree.
  2. Add to a medium bowl with the rest of the ingredients.
  3. Prepare your 6-inch cake pans by coating with nonstick spray and adding a round of parchment paper. This will ensure that the cakes come out of the pans easily once they are baked.
  4. Divide the batter between the pans. Bake and let cool in the pans.

TIP: You may also like my Vanilla Oat Smash Cake.

How to Make Natural Frosting with Blueberries

Here’s a look at the general process for making the blueberry frosting.

how to make blueberry frosting step by step process in grid.
  1. Place the freeze dried fruit into a blender or spice grinder. Blend to make a fine powder.
  2. Add the rest of the ingredients and the powder to a medium bowl. Beat.
  3. Spread some of the frosting onto one cake. Top with the second cake and add more frosting on top.
  4. Frost the sides to finish.

What’s the texture of this cake like?

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.

How sweet is the cake?

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.

TIP: Do not expect this to taste as sweet as a store-bought birthday cake because it’s not!

Eggless Cake Recipe

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.

Can I make the frosting a different color?

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.

sliced first birthday cake with blueberries on stand

Make-Ahead Birthday Cake

You can bake the cakes a day ahead of when you plan to serve if that helps you to stay on top of your celebration to-do list. Simply let them cool completely in the pans, then store in the fridge in airtight containers or zip-top gallon bags. (I put the cakes still in the pans right into zip-top bags and stored them that way—so easy!)

1st Birthday Cake for Girls

This is a pretty cake for a birthday girl, especially one who loves fresh berries. You can change up the color by using different freeze-dried fruit if you’d like.

First Birthday Cake for Baby Boys

I love that this cake is so fresh and flavorful for a first birthday. For a girl or a boy!

frosted blueberry smash cake with blueberries on top

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!

sliced blueberry birthday cake on colored plates.

Blueberry Smash Cake (First Birthday Cake)

This naturally sweetened birthday cake is delicious and easy to make ahead of time. Plan ahead to let 4 bananas ripen to have brown spots to ensure that the cake has plenty of natural sweetness.
4.99 from 86 votes
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 32 minutes
Cuisine American
Course Dessert
Calories 405kcal
Servings 8 -10 (or one smash cake)


Blueberry Cake

  • 4 medium bananas (very ripe with lots of brown spots is best for flavor)
  • 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)
  • teaspoons pure vanilla extra


  • 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.


  • 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.


Calories: 405kcal, Carbohydrates: 39g, Protein: 7g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 312mg, Potassium: 400mg, Fiber: 5g, Sugar: 13g, Vitamin A: 940IU, Vitamin C: 9mg, Calcium: 92mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published July 2019.

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  1. Is whole milk plain strained greek yogurt (Fage) or whole milk plain regular yogurt recommended? I’m guessing both will need to be strained.

    1. Instead of the butter? Whole milk plain is what I tried it with. It does not need to be strained.

    1. You could do greek yogurt instead of cream cheese. I’d do about 2 cups. You may want to strain the yogurt first to avoid it being too wet. Place it over a paper towel lined fine mesh sieve placed over to a and let sit for about an hour or up to 6 in the fridge to remove some of the liquid.

  2. If using plain Greek yogurt for the frosting, do we need to beat it with a hand-held electric mixer? What does the oat flour do for the cake? Will replacing it with buckwheat or more whole wheat flour work too?

    1. You can just stir it with a spoon. I would not recommend using buckwheat flour instead of oat flour. You could probably use all whole wheat, though the baking time might be a little less and I haven’t tried it that way so I can’t say for sure. Good luck!

  3. Can I omit or reduce the amount of blueberries in the cake? Also, would frozen blueberries work in the cake?

    1. Would it work well to use dates and bananas and leave out the blueberries? Or use strawberries instead of blueberries? I haven’t introduced berries to my daughter yet. I might have to modify based on preference / allergy. Figuring out my options in case I need to modify. Thank you.

      1. Strawberries, if you dice them up, would be a pretty straight forward substitution.

    2. Yes, you can omit or reduce or use frozen berries. If you omit them entirely, you may need to reduce the baking time a little.

  4. Hello, I’m really excited to try this for my daughter’s 1st birthday; she loves blueberries! Can I substitute AP flour for the whole wheat and oat flours? Thank you!

  5. 5 stars
    I made cupcakes out of this recipe (I halved it and got 6 muffins/cupcakes) and they turned out really well! My baby devoured not 1, but 2 of them (1 during smash photo shoot and 1 later on during a Zoom birthday “party”! So glad I didn’t offer her ones filled with sugar.

  6. I made these in muffin for my son’s first birthday and he loved them! He has an egg allergy so I loved that these are egg free and that you put directions on how to make many other recipes egg free. My question is if you have done much baking with baby cereals? I want to provide the added nutrition, especially iron. I substituted baby oatmeal for the oatflour in this recipe and it worked but I think it turns out a little dry since baby cereals absorb so much liquid. Any suggestions?

    1. I’m glad they worked well as cupcakes! I haven’t baked much with baby oatmeal but if it was a little dry, I’d recommend either reducing it slightly—so maybe try 1/3 cup—or use the 1/2 cup and increase the butter to 1/3 or 1/2 cup. Let me know if you try either of those options! (I’d probably do the reduction first.)

  7. Hi Amy! I am making Thai smash cake for a party Saturday and I noticed when I’ve made it before the frosting sort of oxidizes with the air. How do I keep that from happening if I make it Friday for Saturday? Thank you!



    1. Hi! You can try putting it into a zip top plastic storage bag, removing as much air as possible and sealing it. Without air, it should stay the original color (at least mostly!). Enjoy!

  8. 5 stars
    Yum! The cake came out great (I made a smaller smash cake with a couple extra cup cakes so I could taste in advance.) Here’s my question: can I make the frosting today (Tuesday) for a party on Saturday? Will it keep fine in the fridge? I’d frost the cake on Saturday but I’d like to give my son a cupcake today (his actual birthday!) Thanks!

    1. So fun! Yes, you can totally make the frosting today. Put it into a plastic storage or freezer bag, remove all the air and seal. It will be good. (I just did this with a strawberry version and it was fine for 5 days!) You’ll need to let it sit at room temp so it softens a little before you want to frost the cake, so keep that in mind. Happy bday to your boy!!!

  9. Hi Amy, I tried doing the frosting just as you wore it but instead use coconut oil and yougurt as alternatives for the cream cheese and butter. I did it twice and the first time I didn’t notice the yogurt had to be room temp and so the coconut oil solidified making clumps everywhere so I redid it making sure to follow it step by step. I finished it and it was liquid. It had the same consistency as the yogurt. I mixed it and mixed it so I tried to add another tablespoon of coconut oil and it never worked. Maybe the ratio of yogurt is not the same as that of the cream cheese? Maybe it’s supposed to be less yogurt. I was wondering what you thought. Sadly I have to find another recipe ASAP for my baby’s first birthday tomorrow. It did taste pretty good!

    1. Oh I am sorry that my notes in this weren’t clear—the coconut oil was meant to be a sub for the butter in the cake, not the frosting as that would make it more liquid. For a yogurt frosting, just use the nondairy Greek yogurt and berries. That should be thick enough to spread on like frosting!

      1. Hi Amy, thank you for the recipe . Was wondering if I could omit the freeze dried fruits and just beat cream cheese for the frosting?

  10. Hi! Fresh blueberries and freeze dried blueberries are not available in the Philippines. Can I use canned blueberries or frozen blueberries instead for the cake? And can I also substitute canned/frozen to the freeze dries for the frosting? Thank you!

    1. You can use frozen blueberries in the cake but I would probably make the frosting without any berries—if you added frozen or canned, you’d be adding a lot of moisture and would make the frosting much runnier than freeze-dried. I hope that helps!

  11. Hi Amy! I’m so excited to make this cake!! Do you think I could add sweeteness by adding dates to the recipe? Do you know if the flavor of dates would go well with bluberries and bananas? Thank you so much!

    1. Hi! Yes, I think the flavor would be great. I would suggest that you soak them (maybe 1/4-1/2 cup) for about 30 minutes, then drain them completely and blend them into the bananas. That should work well!

    1. I haven’t tried this as cupcakes, but I would think they’d take 18-22 minutes or so—look for the edges to be lightly golden brown and the top to be set and a cake tester to come out pretty cleanly when inserted into the center. Follow the rest of the instructions as directed. Let me know if you try it!

    2. Hi! I know your comment is from last year, but I was curious if the cupcakes worked out for you. I’m thinking of doing the same.