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    You are here: Home / Recipes / Desserts / Low Carb Blueberry Dump Cake

    Low Carb Blueberry Dump Cake

    Last Update January 7, 2021 By Chrystal 55 Comments

    This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe
    Thanks for sharing!

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

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

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

    Low Carb Blueberry Dump Cake

    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.

    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.

    Ingredients you'll always find in our pantry:

    Lakanto Maple Flavored Syrup

    Rodelle Unsweetened Cocoa

    Lilys Chocolate Chips

    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 pinterest pin that is a collage of images with words

    Continue to Content
    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
    • 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

    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.

    Filed Under: Desserts, Recipes

    Previous Post: « Carne Asada
    Next Post: Keto Blueberry Scones »

    Reader Interactions

    Comments

    1. Mags

      April 23, 2020 at 11:27 am

      This is so yummy!!! Made it last week and I'm getting ready to make it again! ?

      Reply
      • Chrystal

        April 23, 2020 at 11:39 am

        Yay! I'm so glad. Did you use 1/2 cup melted butter or 1 cup.

        Best,
        Chrystal

        Reply
    2. Hilary

      May 18, 2020 at 2:50 pm

      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
      • Chrystal

        May 22, 2020 at 6:45 am

        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
      • Jamrn

        September 14, 2020 at 7:31 am

        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
        • Chrystal

          September 14, 2020 at 3:24 pm

          Thank you for sharing!

          Best,
          Chrystal

          Reply
    3. Mimi

      May 23, 2020 at 1:43 pm

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

      Reply
      • Chrystal

        May 24, 2020 at 6:06 am

        I am so glad you love it. Thank you for stopping back by to let me know.

        Best,
        Chrystal

        Reply
    4. Heather

      June 11, 2020 at 6:12 pm

      This is definitely going to be a staple for me. It's super easy and tastes amazing.

      Reply
      • Chrystal

        June 11, 2020 at 7:02 pm

        I'm so glad you like it. Thank you for letting me know.

        Best,
        Chrystal

        Reply
    5. Celeste

      June 15, 2020 at 6:43 am

      Can you just use almond flour or do you have to use both almond flour and coconut flour?

      Reply
      • Chrystal

        June 15, 2020 at 3:32 pm

        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
    6. Elizabeth

      June 24, 2020 at 3:20 pm

      Can you use fresh blueberries?

      Reply
      • Chrystal

        June 27, 2020 at 7:02 am

        Yes, you can use fresh or frozen blueberries.

        Best,
        Chrystal

        Reply
    7. Mila

      July 01, 2020 at 9:40 am

      hello. Can you use just coconut flour? if yes how much and should I add some almonds?

      Reply
      • Chrystal

        July 07, 2020 at 5:52 am

        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. Ginger

      July 15, 2020 at 1:05 pm

      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
      • Chrystal

        July 15, 2020 at 2:20 pm

        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
    9. Blueberry Desserts

      July 23, 2020 at 9:17 pm

      Quite possibly the best way to enjoy blueberries! Easily, a new favorite recipe in our home!

      Reply
      • Chrystal

        July 24, 2020 at 1:50 pm

        I am so glad! Thank you for stopping back by to let me know.

        Best,
        Chrystal

        Reply
    10. Sandra

      July 25, 2020 at 3:12 pm

      I reduced the butter to 1/4 cup and stirred an egg into the flour to give a more crumbly look.

      Reply
      • Chrystal

        July 26, 2020 at 6:17 am

        Hi Sandra, thank you so much for sharing!

        Best,
        Chrystal

        Reply
    11. Amy

      July 28, 2020 at 8:36 pm

      Can you use other frozen fruit?

      Reply
      • Chrystal

        July 29, 2020 at 5:07 am

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

        Best,
        Chrystal

        Reply
    12. redhead

      August 14, 2020 at 11:28 pm

      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
      • Chrystal

        August 15, 2020 at 2:49 pm

        Thanks for sharing!

        Best,
        Chrystal

        Reply
    13. Crystal

      September 13, 2020 at 1:08 pm

      I just made it with strawberries ?. Looks amazing! Thank you for the recipe!

      Reply
      • Chrystal

        September 13, 2020 at 1:09 pm

        You are very welcome. Thank you for stopping back by to let me know.

        Best,
        Chrystal

        Reply
    14. Sandy

      September 18, 2020 at 9:20 am

      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
      • Chrystal

        September 19, 2020 at 6:54 am

        So glad you liked it! Thank you for sharing.

        Best,
        Chrystal

        Reply
    15. Heather

      September 19, 2020 at 7:28 am

      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.

      Reply
      • Chrystal

        September 19, 2020 at 7:31 am

        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. Kim sauerbier

      October 11, 2020 at 6:35 pm

      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
      • Chrystal

        October 12, 2020 at 6:57 am

        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
    17. Grace

      October 17, 2020 at 3:14 pm

      Just made these for first time & I'm in love!!! Will be making multiple times in the future <3

      Reply
      • Chrystal

        October 18, 2020 at 6:33 am

        I am so glad, Grace. Thank you for letting me know.

        Best,
        Chrystal

        Reply
    18. NIOYANA

      October 28, 2020 at 5:33 pm

      Maybe listing the exact products that were used?

      Reply
      • Chrystal

        October 29, 2020 at 8:08 am

        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. Cynthia

      November 15, 2020 at 10:16 am

      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
      • Chrystal

        November 15, 2020 at 10:20 am

        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. Gretchen

      November 26, 2020 at 9:41 am

      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
      • Chrystal

        November 26, 2020 at 10:53 am

        The total carbs is 9 minus the 2 grams of fiber, the net carbs is 7.

        Best,
        Chrystal

        Reply
    21. Marie

      December 07, 2020 at 9:21 am

      Hello,

      Made this today and like someone else who posted, mine turned out grainy and more mushy.

      Any guidance is appreciated.

      Reply
      • Chrystal

        December 07, 2020 at 10:30 am

        Hi Marie,
        This recipe is on the soft side. You can add 1/2-1 cup of chopped nuts to give it a bit more texture.

        Best,
        Chrystal

        Reply
    22. DRB

      February 10, 2021 at 9:43 am

      Can I use all almond flour instead of almond and coconut flour ?
      How will it effect the taste ?
      Thank you

      Reply
      • Chrystal

        February 11, 2021 at 11:19 am

        Yes, you can. I recommend some chopped nuts to help with the texture, otherwise the topping is a little on the soft side.

        Best,
        Chrystal

        Reply
    23. Sharon

      February 19, 2021 at 7:28 pm

      Can I use stevia as I sweetener? If I do, should I make any other alterations?

      Reply
      • Chrystal

        February 22, 2021 at 6:33 am

        Hi Sharon,
        I haven't tried stevia in this recipe yet, so I'm not sure what the conversion would be.

        Chrystal

        Reply
    24. Abby

      February 27, 2021 at 7:07 pm

      Hello! I wanted to make this ahead (for the next day) and so I was just wondering, how would I store this? Would I refrigerate it and then warm it back up?

      Reply
      • Chrystal

        February 28, 2021 at 7:37 am

        Hi Abby,
        So sorry that I didn't get to your question yesterday. You can store it in the refrigerator or at room temp. It's best when reheated.

        Cheers,
        Chrystal

        Reply
    25. Abby

      February 27, 2021 at 7:09 pm

      If you could reply soon I'd really appreciate it. If not, that's okay.🙂

      Reply
    26. Sharon

      March 17, 2021 at 7:45 am

      Thank you, thank you, thank you! I tried this last night. So easy to prepare, and sooooo good! I will be making again, and again!

      Sharon ❤️

      Reply
      • Chrystal

        March 17, 2021 at 8:16 am

        I am so glad you liked it. Thank you for letting me know.

        Best,
        Chrystal

        Reply
    27. Jess

      April 06, 2021 at 2:18 pm

      Do u need to refrigerate to store it?

      Reply
      • Chrystal

        April 07, 2021 at 6:23 am

        You can leave it at room temp for up to 2 days, or store it in the fridge for up to 5 days.

        Best,
        Chrystal

        Reply

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