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.
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.
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.
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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. The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.
Low Carb Blueberry Dump Cake
Ingredients
Instructions
Notes
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
Mags
This is so yummy!!! Made it last week and I’m getting ready to make it again! 😄
Chrystal
Yay! I’m so glad. Did you use 1/2 cup melted butter or 1 cup.
Best,
Chrystal
Hilary
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??
Chrystal
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
Jamrn
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.
Chrystal
Thank you for sharing!
Best,
Chrystal
Mimi
This was SUCH an amazing recipe. SO easy. Minimal clean up. VERY delicious. About to make it for a second time 🙂
Chrystal
I am so glad you love it. Thank you for stopping back by to let me know.
Best,
Chrystal
Heather
This is definitely going to be a staple for me. It’s super easy and tastes amazing.
Chrystal
I’m so glad you like it. Thank you for letting me know.
Best,
Chrystal
Celeste
Can you just use almond flour or do you have to use both almond flour and coconut flour?
Chrystal
You can use all almond flour. If you want a bit of a crunch, you can add chopped almonds or chopped pecans.
Best,
Chrystal
Elizabeth
Can you use fresh blueberries?
Chrystal
Yes, you can use fresh or frozen blueberries.
Best,
Chrystal
Mila
hello. Can you use just coconut flour? if yes how much and should I add some almonds?
Chrystal
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
Ginger
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!
Chrystal
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
Blueberry Desserts
Quite possibly the best way to enjoy blueberries! Easily, a new favorite recipe in our home!
Chrystal
I am so glad! Thank you for stopping back by to let me know.
Best,
Chrystal
Sandra
I reduced the butter to 1/4 cup and stirred an egg into the flour to give a more crumbly look.
Chrystal
Hi Sandra, thank you so much for sharing!
Best,
Chrystal
Amy
Can you use other frozen fruit?
Chrystal
Yes, you can use another frozen fruit. If you’re counting carbs, just make sure to update your carb count.
Best,
Chrystal
redhead
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! 🙂
Chrystal
Thanks for sharing!
Best,
Chrystal
Crystal
I just made it with strawberries 🍓. Looks amazing! Thank you for the recipe!
Chrystal
You are very welcome. Thank you for stopping back by to let me know.
Best,
Chrystal
Sandy
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!
Chrystal
So glad you liked it! Thank you for sharing.
Best,
Chrystal
Heather
The flavor is good but it is not at all cake-like. Seems like a misnomer to me! Still makes for an easy blueberry dessert.
Chrystal
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