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.
If you enjoy making low carb cake recipes at home, you might also like keto coffee cake and low carb carrot cake bars. My Keto Cheesecake is also a reader favorite.
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.
How to Make Blueberry Low Carb Dump Cake
You won't believe how easy it is to make this scrumptious paleo blueberry cake.
- First, place frozen blueberries in a medium mixing bowl and toss with lemon juice and your preferred low carb sweetener.
- Spread the blueberry mixture evenly into a prepared baking dish.
- Next, add the flours, baking powder, cinnamon, and salt to another mixing bowl.
- Stir all of the dry baking ingredients together to combine.
- Sprinkle the flour mixture over the blueberries in the baking dish.
- 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.
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.
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.
Keto Products We Keep Stocked:
Bob's Red Mill Super Fine Gluten-Free Ground Almond Flour
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest, Facebook, and Instagram. You can also leave a comment below if you have any questions.
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
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
- ½ cup sweetener
- 1 tablespoon lemon juice
- ½ cup coconut flour
- ¼ cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup melted butter (or coconut oil)
Instructions
- Preheat oven to 375° F. Grease an 8x8 inch baking dish; set aside.
- Add blueberries, sweetener, and lemon juice to a medium mixing bowl and stir until combined.
- Spoon the blueberry mixture into your prepared baking dish.
- In a separate mixing bowl combine the coconut flour, almond flour, baking powder, cinnamon, and salt.
- Sprinkle the coconut flour mixture over the blueberries.
- Drizzle the melted butter over the top of the flour mixture.
- Bake for 30-35 minutes or until the blueberry filling is bubbly and the top is brown.
- 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: 1Amount 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.
Michaela Persons
I wanted to cook this in mini loaves, what time would you suggest?
Chrystal
If you want to bake it in smaller portions, reduce the cooking time by 10 minutes.
Vicky
Does this taste like coconut? I’ve baked things with coconut flour before and the family doesn’t like it but I’ve not used it together with almond flour.
Do you think this would work with frozen cherries?
Chrystal
It has a slight hint of coconut, and yes, you can use cherries. Just note that the topping is a softer streusel like topping, it's not crunchy. If you'd like more of a crunch to it add some chopped nuts or sliced almonds.
Tammy
I only have almond flour. Can I substitute that for the coconut flour?
Chrystal
You can, you may want to consider adding 1/2 cup chopped nuts to help balance out the texture.
Pat Roberts
Can I use regular flour?
Chrystal
This recipe was designed with almond and coconut flour. If you'd like to use regular flour its probably best to look up a recipe that uses regular flour. I'd hate to steer you wrong.
Michelle Sanders
Hi, would I just double everything to make in a 9x13 pan?
Chrystal
Yes, just note that the topping is on the soft side. If you want more of a crunch, consider adding chopped nuts.
Kathleen C.
Hi, can you make the mixture ahead of time and refrigerate before baking?
Chrystal
Hi Kathleen,
The toppings is soft. I recommend making the topping right before you bake it.
karen
can you use all coconut flour I am out of almond flour
Chrystal
Hi Karen,
You can use coconut flour, but it ends up being more "mushy". If you still want to see if you can make it work, add some chopped nuts to the top to give it some more texture.
Nav
Great recipe! It did turn out slightly wetter for me, but I wonder if that's because I didn't have coconut flour. I substituted protein powder instead (conveniently cinnamon-flavoured) & added a 1/2 cup of crushed nut mix for additional crunch.
Nevertheless, turned out great and will definitely be making again! Thanks for posting this!