Blueberry Smash Cake

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 22
  • Total Time: 32 minutes
  • Yield: Serves 8-10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Plan ahead to let 4 bananas ripen to have brown spots to ensure that the cake has plenty of natural sweetness.


  • 4 very ripe medium bananas with lots of brown spots
  • 1 1/4 cup whole wheat flour
  • 1/2 cup oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 cup melted butter (or plain whole milk yogurt)
  • 1 cup blueberries


  1. 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.
  2. Add the bananas to a blender. Blend into a puree. Measure out 1 1/2 cups.
  3. Add to a bowl with the remaining ingredients. Stir together gently.
  4. Divide in half and pour into prepared cake pans. (You’ll use about 1 1/2 cup batter in each.)
  5. Bake for 22-24 minutes or until a cake tester inserted into the center of a cake comes out cleanly.
  6. Remove from oven and place on a wire rack. Let cool completely in the pan.
  7. Make the Blueberry Frosting.
  8. When ready to frost, place one cake, parchment paper removed, on a cardboard cake round or plate. Top with 1/3 cup of the frosting. Remove the parchment paper from the second cake and place on top of the frosting. Place the rest of the frosting on top and spread over the top and around the sides.
  9. Sprinkle on additional freeze-dried or fresh blueberries if desired.


Blueberry Cream Cheese Frosting: Add 1 cup freeze-dried blueberries to a blender or clean spice grinder. Grind into a powder. Add 1/4 cup of the powder to a medium bowl. Add 12 ounces cream cheese (softened at room temperature), 3 tablespoons butter (softened at room temperature), and 1 1/2 teaspoons pure vanilla extra. Beat until very smooth with a hand-held electric mixer. 

To make this 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.)

To make this 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, do 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.

yummy family food

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