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Low Carb Blueberry Dump Cake

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There’s something so comforting about a warm, fruit-filled dump cake.

This Low Carb Blueberry Dump cake requires minimal effort and is packed with nutritious ingredients, making it both paleo and keto-friendly too.

half of a blueberry dump cake remaining in a square glass baking dish with a silver serving spoon

If you enjoy making low carb cake recipes at home, you might also like keto coffee cake and low carb carrot cake bars.

Low Carb Blueberry Dump Cake

This keto-friendly paleo blueberry cake is as delicious as it is foolproof. The beauty of dump cakes is that you really can’t get them “wrong”.

With a few minutes of prep and basic ingredients that are likely already hanging out in your pantry, you can throw this paleo blueberry cake together in no time.

It starts with frozen blueberries tossed with lemon juice and your favorite type of keto-friendly sweetener.

A mixture of basic baking ingredients like coconut and almond flours, baking powder, cinnamon, and salt combine to create the cake element.

Finally, melted butter is drizzled over top of the rest of the ingredients in a prepared baking dish.

Half an hour in the oven is all it takes for the magic to happen. What results is a decadent dessert that will hit the spot after a savory dinner or at any time.

Serve it with a dollop of keto whipped cream to take this low carb blueberry dessert over the top.

a clear square pan filled with a browned cake studded with blueberries

How to Make Blueberry Low Carb Dump Cake

You won’t believe how easy it is to make this scrumptious paleo blueberry cake.

  1. First, place frozen blueberries in a medium mixing bowl and toss with lemon juice and your preferred low carb sweetener. 
  2. Spread the blueberry mixture evenly into a prepared baking dish.
  3. Next, add the flours, baking powder, cinnamon, and salt to another mixing bowl.
  4. Stir all of the dry baking ingredients together to combine.
  5. Sprinkle the flour mixture over the blueberries in the baking dish.
  6. Finally, drizzle melted butter over the flour mixture, then bake as directed and serve warm.

These steps match the photos below, and they are for illustration purposes to give you a visual of each step. Please see the printable recipe card below.

collage of six images showing instructions for making blueberry dump cake

Tips for Making this Blueberry Dump Cake

You can use fresh blueberries instead of frozen blueberries if you prefer. If you use fresh blueberries, you won’t need to bake the dump cake as long as with frozen berries.

Reduce the baking time by 5-10 minutes to avoid over-baking.

You may want to play around with the amount of sweetener in the cake. Use more or less sweetener according to your personal taste.

Bake your dump cake long enough to allow the top to brown adequately, but not long enough to dry it out. Upon cooling, the topping will soften into a consistency reminiscent of bread pudding.

Dairy-Free Dump Cake Option

You can easily make this dump cake dairy-free if needed. If you don’t consume dairy by preference or can’t due to an allergy or intolerance, simply replace the butter with melted coconut instead.

Your paleo blueberry dump cake will come out just as delicious as the dairy butter version does.

If you’re in the market for more dairy-free blueberry desserts, our keto berry smoothie is another great recipe that uses almond milk in place of dairy milk.

a small white bowl of blueberry dump cake with a spoon

Working With Almond Flour

Not all almond flours are alike. Make sure to use a fine ground almond flour.

If the almond flour is stored in the refrigerator or freezer, bring it to room temperature before using. Cold almond flour absorbs more of the wet ingredients.

Stir the almond flour, then spoon it into the measuring cup and level. Never dip the measuring cup into the almond flour. It will add too much almond flour to the recipe.

Did you try this keto dump cake recipe? We’d love for you to circle back and let us know what you thought in the comments section.

Pin for later:

low carb blueberry dump cake pinterest pin that is a collage of images with words

a clear square pan filled with a blueberry dump cake

Low Carb Blueberry Dump Cake

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

There's something so comforting about a warm, fruit-filled dump cake. This Low Carb Blueberry Dump cake requires minimal effort and is packed with nutritious ingredients, making it both paleo and keto-friendly too.

Ingredients

  • 3 cups frozen blueberries
  • 1/2 cup sweetener
  • 1 tablespoon lemon juice
  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup melted butter (or coconut oil)

Instructions

  1. Preheat oven to 375° F. Grease an 8x8 inch baking dish; set aside.
  2. Add blueberries, sweetener, and lemon juice to a medium mixing bowl and stir until combined.
  3. Spoon the blueberry mixture into your prepared baking dish.
  4. In a separate mixing bowl combine the coconut flour, almond flour, baking powder, cinnamon, and salt.
  5. Sprinkle the coconut flour mixture over the blueberries.
  6. Drizzle the melted butter over the top of the flour mixture.
  7. Bake for 30-35 minutes or until the blueberry filling is bubbly and the top is brown.
  8. Cool before serving. If desired, serve with a dollop of keto whipped cream or your favorite low carb ice cream.

Notes

  • You can use fresh or frozen blueberries. If you use fresh blueberries, reduce the cooking time by 5-10 minutes.
  • You can use less or more sweetener to taste.
  • Dairy-Free Option: To keep this low carb dump cake dairy-free, simply swap the butter for melted coconut oil.
  • The topping softens as it cools, giving it a nice bread pudding-like texture.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 41mgSodium: 210mgCarbohydrates: 9gNet Carbohydrates: 7gFiber: 2gSugar: 5gProtein: 2g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.

© Chrystal
Cuisine: American / Category: Desserts/Sweets

a pinterest pin made up of collage of images of blueberry dump cake with a golden brown topping.

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Comments

  2. I just made this and it looks exactly like the picture. Unfortunately, it has no “body” to it. It’s like eating batter mixed with blueberries. Don’t get me wrong, it’s good but there is zero firmness. I double checked my ingredients and my baking powder is fresh. Any ideas??

    Reply

    • Hi Hilary,
      It should have a little body to it, especially the first day it was been baked. If you want more of crunchy top, consider adding 1/2 cup – 1 cup of chopped nuts like pecans to the topping next time.

      Best,
      Chrystal

      Reply

    • You can use gelatin to hold the berries together a little more. I use Great Lakes unflavored gelatin. Has 25 cal; 0 net carbs; 6g protein per 7g or 1tbsp.

      Reply

  3. This was SUCH an amazing recipe. SO easy. Minimal clean up. VERY delicious. About to make it for a second time 🙂

    Reply

    • You can use all almond flour. If you want a bit of a crunch, you can add chopped almonds or chopped pecans.

      Best,
      Chrystal

      Reply

    • Hi Mila,
      Sorry I didn’t see your comment earlier. I haven’t used only coconut flour but if you do you can use the 1/2 cup coconut flour (and leave out the almond flour) but definitely add some almonds or other chopped nuts to help give it a crunch.
      Best,
      Chrystal

      Reply

  8. At the top of the recipe, it states 12 servings. Under the nutritional info, it states 8 servings. I need to know so i can count the carbs correctly.
    It looks yummy. I can’t wait to try this!

    Reply

    • Thanks for the catch! It’s 8 good size servings at 7 net carb each serving. If you find a serving is too much you can cut it in half and cut the net carbs in half.

      Best,
      Chrystal

      Reply

    • Yes, you can use another frozen fruit. If you’re counting carbs, just make sure to update your carb count.

      Best,
      Chrystal

      Reply

  12. I’m making 2 cups blueberry & 1 cup strawberry. ( fresh berries- that’s what I had on hand)
    It’s cooking now and smells yummy.. I used coconut oil on the top .. a bit less than 1/2 cup..
    Thanks! 🙂

    Reply

  14. Just made this! I swapped the flours as I prefer more almond than coconut flour. This turned out great! Almost like a cobbler. Love it!

    Reply

    • So glad you liked it! Most dump cakes are a mix of a cake or cobbler and some resemble more of a crisp, but with thicker toppings.

      Best,
      Chrystal

      Reply

  16. Made this last night to take for a dessert at a friends house. Was disappointed because it turned out so grainy. We ended up throwing it out ☹️ Followed the recipe exactly. It was also very salty.

    Reply

    • Hi Kim,
      It shouldn’t have been grainy or salty. Did you use a fine ground almond flour and coconut flour? How do you store your flours? I’m happy to help you figure out what could have gone wrong. As far as the saltiness, is there a chance you added more salt than called for?

      Best,
      Chrystal

      Reply

    • Hi Nioyana,
      I used the almond flour from costco and the Bob’s Red Mill coconut flour. I hope that helps.

      Best,
      Chrystal

      Reply

  19. Do you nut allergies I’m on able to use coconut or almond flour, is it possible to use chickpea flour? If so what measurements do I use? I hope this substitution as possible , I really want to make it!!

    Reply

    • I’m sorry, I haven’t tried chickpea flour in this recipe, so I’m not sure. Have you ever made biscuits with chickpea flour? You could make this filling and top it with chickpea flour biscuits for more of a cobbler dessert.

      Best,
      Chrystal

      Reply

  20. Could you confirm the net carbs. In the nutritional info it shows 9 net carbs. In a response, above, to another person, you said 7. Thanks

    Reply

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