There's something so comforting about a warm, fruit-filled dump cake.
This Low Carb Blueberry Dump cake recipe requires minimal effort and is packed with nutritious ingredients, making it both paleo and keto-friendly too.
If you enjoy making low carb recipes at home, you might also like keto coffee cake and low carb carrot cake bars. My Keto Cheesecake is also a reader favorite.
Keto 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.
You could also make this blueberry ice cream with allulose and serve it on top of this dump cake. If you like blueberries in a quick grab and go breakfast, try our easy keto blueberry muffins.
What is a Dump Cake?
Dump cake is an American dessert that originally included dumping fruit into a pan, then dumping a box cake mix on top of the fruit before drizzling melted butter over the top.
You can certainly buy a keto cake mix and dump some of it on top of the blueberry mix, but our way is less expensive.
This keto berry dump cake has a soft blueberry filling and a soft almond and coconut flour topping. It's best served warm, and with keto ice cream.
Ingredients in Keto Dump Cake:
Blueberries - The star of this keto dessert, lower in carb, and full of nutrients. We're using frozen blueberries in this recipe but you can use fresh blueberries if you like.
Granulated Sweetener - We like to use Lakanto or Swerve. Both the white and golden granulated sweeteners work in this recipe as a sugar substitute.
Lemon Juice - Lemon works really well with blueberries. It adds a little acidity, flavor, and really helps pull everything together. If you like lemon flavor, try our keto lemon cake or keto lemon bars next.
Coconut Flour - For flavor, we're using a combination of nut flours.
Almond Flour - We're using both almond flour and coconut flour to help with texture as well.
Baking Powder - Adds a little bit of leavening agent.
Ground Cinnamon - For flavor. Believe it or not, cinnamon goes really well with blueberries. Think blueberry cobblers and crisps!
Salt - For flavor and to help enhance other flavors.
Butter - For flavor, texture and to help soften the almond flour and coconut flour.
If you have any questions about the ingredients, please leave a comment below. The full list of ingredients and instructions is in the printable recipe card below.
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 numbered photos, 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.
More Keto Desserts to Try:
Keto Banana Bread - Tender with a slight hint of banana and perfectly sweetened, this banana bread not only makes a great breakfast or brunch option, but it can be enjoyed for dessert as well.
Keto Carrot Cake - Carrot cake is one of my favorite desserts and this keto carrot cake does not disappoint. It uses almond flour as the base and is loaded with lot's of spices, carrots, and nuts.
Keto Chocolate Cake - You can't go wrong with a chocolate cake. Readers are saying this keto dessert is one of the best they've had and it's simple to make.
Keto Lemon Cake - Simple to make, and using minimal ingredients that most people eating keto have on hand, you're going to love this fresh and flavorful keto dessert.
Keto Fudge - A super easy refrigerator keto fudge that only uses a few on-hand ingredients. This creamy, rich keto fudge recipe can be frozen and the recipe can be doubled or tripled. The perfect keto chocolate fudge!
For more dessert ideas, check out our Keto Desserts.
What's your favorite dessert?
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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.
📖 Recipe
Low Carb Blueberry Dump Cake
Equipment
Ingredients
- 3 cups frozen blueberries
- ½ cup sugar-free 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.
Video
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.
Romney Decker
You can forget you're a diabetic when eating this delicious treat. It is so easy that you can invite your kids into the kitchen to help. It tastes like a warm blueberry cobbler hug!
Dane
Hi Romney,
Agreed, love when the kids get involved. We truly appreciate the feedback, thanks for taking the time to let us know.
Dane
Nancy
I was excited to try this. Doubled the recipe, followed directions exactly and it turned out like blueberry soup with a gritty consistency. What did I do wrong?
Dane
Hi Nancy,
So sorry to hear that it did not turn out well. Doubling this recipe can be tricky because it is a Dump cake. The recipe is designed to be made in an 8*8 baking dish, so the layers of fruit and flour are the correct thickness to bake properly. We've had readers successfully double this recipe by using a larger baking dish, like a 9*13.
Dane
Jennie
Do you thing frozen raspberries would work for this recipe?
Dane
Hi Jennie,
Yes, frozen raspberries work just fine.
Dane
Kelly Krause
I'm short on 3 cups blueberries what do you think about blending in some frozen cranberries
Four Score Living
Hi Kelly,
I have never used frozen cranberries in this recipe but they should work. You might want to add a little more sweetener as cranberries are quite tart. Please let us know how it turns out.
Dane
Kelly Krause
I just went ahead and did it..And am happy to report. It was delicious didn't change a thing on recipe except the adding of cranberries...glad I didn't add extra sweetener.. ended up about half and half on the blueberry to cranberry mix... How do you store this?
Four Score Living
Hi Kelly,
That is great to hear. I'll have to try replacing some of the blueberries with cranberries next time I make this recipe. Depending how much is leftover, I either leave the cake in the baking dish and cover tightly with plastic wrap or scoop into an airtight storage container.
Dane
Mary
I want to double this recipe ! Could I use a 9x13 pan? Would the baking time change ?
This is a neighborhood favorite and I can’t bring anything else to dinner parties !
Four Score Living
Hi Mary,
Happy to hear our recipe is a neighborhood favorite. You can definitely use a 9x13 size pan. I would bake the same 30 to 35 minutes and do a quick check to see if the top is brown and the filing is bubbling. If not, bake for another 5 minutes and check again. If you keep doing 5 minute increments there is no risk of overbaking. Also, with the larger baking pan, make sure to drizzle the melted butter as evenly over the flour mixture.
The Four Score Living Team
Mike church
Hi
Can I substitute huckleberries instead of blueberries!
Four Score Living
Hi Mike,
Thanks for asking. Yes, you can definitely use huckleberries in this recipe instead of blueberries as they are very similar.
Four Score Living Team
Helai
Hello!
I am allergic to nuts, so I was wondering if I could use Bob Mill's 1-1 Baking Flour and coconut flour?
Four Score Living
Hi Helai,
I personally have not tried using Bob's Red Mill 1 to 1 Baking Flour, but my guess is that it would be a bit on the "mushy" side since Almond Flour has a coarser texture. If you are watching your carb count, Bob's Red Mill has a lot of carbs compared to Almond flour. Sunflower seed flour tends to be the closest in texture to Almond flour and also is low in carbs. Hope that helps.
The Four Score Living Team
Mary
Idk what I did wrong because I followed the recipe. Mine turned out powdery.
Four Score Living
Hello Mary, Thank you for sharing your experience in making this recipe. I am sorry it did not turn out. It has been a few months since we enjoyed this dish, so we baked it this morning for a weekend dessert. It came out moist and sweet. As demonstrated in the video, it is key to drizzle the butter somewhat evenly over the surface of the crumble prior to baking. As this recipe bakes, the moisture released from the blueberries adds to the melted butter to yield a moist result. I hope this is helpful, and thank you again for stopping by!
The Four Score Living Team
Suni
Hi, after seeing this recipe on Wes' Highfalutin' Low Carb YouTube channel I want to try it. I'm hoping to make it for a NYE party. How do you think it would turn out using Swerve Brown Sugar Replacement?
Four Score Living
I think it will be great with swerve brown sugar. Just note that the topping is on the softer side. It goes great with some keto vanilla ice cream.
The Four Score Living Team
AMYNUNEZ
Hi - what are your thoughts on using apple sauce with 0 sugar added instead of butter (no carb apple sauce)? I am trying to reduce fat from butter in my diet. Thank you!
Four Score Living
Hi Amy,
I'm not sure how the texture would turn out. This dump cake is already a little on the soft side. I think it would be okay if you're okay with it being more saucy overall. It would probably be amazing with a scoop of keto ice cream, or a scoop of frozen keto whipped cream.
The Four Score Living Team
Antrelise Gantt
Hi! Can I make this without the sweetener? They all give me headaches or affect my stomach negatively. Will it be sweet enough with just the blueberries? How would you adjust the recipe with the add sweetener? Please advise.
Four Score Living
We haven't made it without sweetener, but you certainly can. The sweetness level without sweetener will depend on the ripeness of the berries. Also, vanilla often gives off a sweet like flavor, you could stir in a teaspoon.
The Four Score Living Team
Kathleen L
Could I use melted ghee instead of butter?
I am brand new to keto. My husband is diabetic and although I've never been a baker, I'd like to give him some low carb choices for dessert.
Four Score Living
Hi Kathleen,
You can use melted and cooled ghee. Enjoy!
The Four Score Living Team
Pat
The nutrition breakdown shows this recipe is high in hydrogenated oils-trans fat!!! Is this correct? That usually comes from shortening and is way bad for your heart. Please comment.
Four Score Living
Hi Pat,
The nutritional calculator isn't always the best at determining what fats are hydrogenated vs. which aren't. The fat comes from the nut flours and the butter/coconut oil. Use whichever of the coconut oil or butter that works best for you.
The Four Score Living Team
Dee
Delicious! So good. I had tons of fresh blueberries so whipped this up. Thanks for a simple, quick and delicious recipe.
Four Score Living
We're so glad you liked it! Thank you for taking the time to stop back by and let us know.
The Four Score Living Team
Monica
Hi I made this on Sunday it was absolutely delicious. How long can it refrigerate and also can you freeze this recipe as well? I used fresh blueberries and follow your directions exactly I think next time I would like to incorporate pecans what measurement do you recommend this.
Dane & Becky
Hi Monica,
I am so glad you liked it. You can leave it in the fridge for up to 3-4 days. You can also freeze it.
Erica
Can i use a liquid sweetener or would a "sugar" be better?
Dane & Becky
I haven't personally used a liquid sweetener in this recipe, but something like stevia drops should be fine. Anything like sugar free maple flavored syrup would be too runny.