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!
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.
- 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.
- Start with very ripe bananas. The browner they are, the sweeter they will be! Add to a blender and blend into a puree.
- Add to a medium bowl with the rest of the ingredients.
- 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.
- 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.
- Place the freeze dried fruit into a blender or spice grinder. Blend to make a fine powder.
- Add the rest of the ingredients and the powder to a medium bowl. Beat.
- Spread some of the frosting onto one cake. Top with the second cake and add more frosting on top.
- 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.
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!
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.
Hi, I just gave this a test run before my baby’s birthday next week. I was wondering how the batter should look before being baked. Mine was very dry and did not pour into the pan. The cakes looked the same as when I put them in after I baked them. Dry and rough looking. Did I do something wrong or should I add some liquid somewhere? I really like this recipe because of the no added sugar and because it is egg free. Thanks!
Hi- when you did the banana puree, did you measure out the 1 1/2 cups? Or did you make any other changes? It should be thick but not dry, so that is not an expected outcome. I’m sorry that happened though!
That’s probably my problem. I only measured the first cup of banana and eyed the rest. Maybe it wasn’t quite enough. Thanks! We are enjoying the cakes and I’ll be making this for her birthday!
Could I sub eggs or applesauce for 2 of the bananas?
I haven’t tried that so I can’t say for sure, but let me know if you do.
Can you use frozen blueberries for frosting rather than dried freeze blueberries?
It would change the texture considerably so I would use the frosting without the berries and maybe garish with some diced fruit?
Because of my work schedule I had to make this the day before my little ones birthday. Should I leave it out or keep it in fridge til tomorrow? Any advice is appreciated! It’s delicious 👏🏼
Couple questions. I see the suggestion of adding 2-3 TBSP of maple syrup or honey to sweeten the frosting, instead could I add a little sugar itself (of similar amount) to the frosting or would that mess up the consistency (or would confectioner’s sugar work better than regular sugar)? Also, can freeze dried berries be omitted and just use fresh on top? (that is mostly to ensure we’re not getting purple color cake). I’m excited to try this recipe! I first found your site when I was searching for a healthier smash cake for my daughter 4 1/2yrs ago…I personally loved the taste of the cake (vanilla oat) but thought I could do better with a little stiffer frosting, hence the cream cheese – wasn’t sure if cream cheese frosting would go as well with the vanilla oat cake
Hi- I would use confectioner’s sugar, which will blend in better than granulated. Yes, you can omit the freeze-dried berries from the cake. And you could totally use cream cheese frosting with the Vanilla Oat Cake, up to you!
Hello! This recipe seems great! I was wondering – how would you adjust the baking time to use 4-inch tart pans instead? Trying this for my daughter’s first birthday. She eats blueberries everyday.
Hi- I haven’t tested it in that size of pan, but since the layers will be thicker if you use two, it will take longer to bake through. Maybe 4 additional minutes? I’d keep an eye on the center. You may also be able to divide the batter into 3 4-inch pans depending on the depeth of the pan you have.
Hello,
Can you use all oat flour for this recipe? If so, do you recommend adjusting any other ingredients or the baking time?
Thank you!
I haven’t made it that way and I am not sure if it will hold together the same way. Let me know if you try it!
Couple questions:
Instead of using freeze dried blueberries can I use a blueberry beet fruit pouch to mix with the cream cheese? Trying to make it as blueberry and as possible since it’s her favorite and I have that on hand already!
Can I cook down the blueberries into a more syrupy state than using whole blueberries. Home girl doesn’t have teeth yet and is still learning to chew without the aid of teeth.
Hi- My concern with the pouch is that the frosting may wind up runny. So if you use it, start with a really small amount and add it slowly to keep the frosting thick. With the inside, the berries are soft when baked so no teeth isn’t really an issue. If you cook it down, again you’re adding more liquid which may make the cake have a harder time cooking through. I hope that helps! (Babies at this age chew mainly with their gums:)
Is whole wheat flour ..plain or self raising and is it the same as plain whole meal baking flour? (Uk)
It’s not self raising (it has no leavening in it) and it sounds like it would be that (as long as it’s not too coarse)
Hi,
I noticed in the picture you bought the 2 oz bag of freeze dried blueberries from Trader Joe’s, however your recipe calls for a cup (8 oz). Was one of those bags enough or did you have to buy 4 bags? They are a bit pricey so I just want to make sure before I buy! Thanks! Can’t wait to try
It’s a cup in volume, not in weight, so that one bag is enough. Enjoy
I’m assuming I can also make this without the blueberries and not add anything extra, correct? Can’t wait to make this for our son’s 1st birthday party! Thanks so much for the recipe!
Yes sure and enjoy the day!!
Thank you so much, Amy! Also, I meant to ask…do you think I could make it with all oat flour? Thanks again!
Hi, i just made the cake, a 4 in & a 6 in and the 6 inch cake didn’t bake in the middle. The only thing I did different was use all purpose flower instead of oat flower. My baby’s bday is tomorrow
I haven’t ever made this with all purpose flour and the density is different than the oat flour. Did you try covering it with foil and baking it a little longer?
Hello,
Can I make cupcakes using this recipe? If yes, any tips?
Thank you
This is my go to muffin recipe after my son loved his first bday. Sometimes I’ll even half the recipe if I only have two bananas, makes about six muffins.
Can I make the icing with fresh blueberries? It’s impossible to find freeze dried berries where I live.
It won’t have a great consistency if you blend fresh blueberries into the frosting, but I would make the plain cream cheese frosting and add halved fresh berries on top.
Can I made this cake with egg ？If yes, do I need to alter the recipe ? Thank you.
You could drop the amount of banana down to 1 cup and add 2 eggs. That overall volume would be the same. I haven’t tried that, but my guess is that it would work.