Name: Low Carb Baking Blueberry Dump Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups fresh blueberries; 2 tbsp granulated low carb sweetener; 1 cup almond flour; 1/3 cup coconut flour; 1/2 cup unsalted butter, melted; 1 tsp baking powder; 1 tsp vanilla extract; 2 large eggs; 1/4 tsp salt

Jump to Recipe

I’ve always had a soft spot for recipes that let me toss things together, slide them into the oven, and come back later to something that smells like I put in way more effort than I actually did. This low carb blueberry dump cake hits all the right notes. It’s sweet, tender, and warm with bursts of juicy blueberries that remind me of summer mornings when the air is still cool but the day is already promising. We’re talking about one of those blueberry dump cake recipes that you’ll want to keep in your back pocket. It manages to straddle that line between comforting and light, so it doesn’t weigh you down. Think of it as one of those easy low carb desserts that you can whip up after dinner without too much fuss. I’ve lost count of how many times I’ve made it just because I craved something sweet but didn’t want to derail my low carb rhythm. So if you’re hunting for low carb dessert recipes that don’t feel like a compromise, this one is for you. It’s one of those blueberry cake recipes that makes you nod in approval after the first bite. Simple, quick, and satisfying — a true easy low carb dessert that feels like home baking without the carb-heavy crash.

1) Key Takeaways
2) Easy Low Carb Blueberry Dump Cake Recipe
3) Ingredients for Low Carb Blueberry Dump Cake
4) How to Make Low Carb Blueberry Dump Cake
5) Tips for Making Low Carb Blueberry Dump Cake
6) Making Low Carb Blueberry Dump Cake Ahead of Time
7) Storing Leftover Low Carb Blueberry Dump Cake
8) Try these dessert recipes next!
9) Low Carb Blueberry Dump Cake Recipe
10) Nutrition

1) Key Takeaways

This Low Carb Blueberry Dump Cake is quick, comforting, and simple to make. You only need a few pantry staples, fresh blueberries, and a little time in the oven. The result is a warm dessert with a tender top and juicy fruit that feels both indulgent and light. It belongs in the list of easy low carb desserts.

The recipe works as one of those blueberry dump cake recipes that save you when you need a fast treat. It combines convenience with the flavor of home baking, making it part of the best low carb dessert recipes I’ve tried. You don’t have to fuss with complicated steps, which is why it’s one of my go-to blueberry cake recipes.

If you love blueberry cake recipe ideas that don’t overwhelm, this one is for you. It carries the comfort of classic blueberry cake recipes but without the carb-heavy load. It shows that low carb baking can be both tasty and reliable, perfect for sharing or keeping all to yourself on a quiet night in.

2) Easy Low Carb Blueberry Dump Cake Recipe

I’ve always leaned toward recipes that keep my stress low and my kitchen mess minimal. This cake checks both boxes. The batter comes together in minutes, and the blueberries do all the heavy lifting. They soften, burst, and mingle with the topping, creating a balance of tart and sweet.

The beauty of this cake lies in its ease. It’s one of those easy low carb desserts that doesn’t leave you second-guessing your choices. I’ve made it after long workdays, and I’ve made it for Sunday dinners. Each time, I end up with the same reaction: relief that it took so little effort and delight when I take that first warm bite.

Low carb baking can sometimes feel restrictive, but not here. This dessert gives you room to enjoy something sweet without worry. It shows that simple recipes with clean ingredients can lead to a treat that feels like more than the sum of its parts.

3) Ingredients for Low Carb Blueberry Dump Cake

Fresh Blueberries: These are the heart of the cake. Fresh berries give a bright burst of juice and flavor. You can use frozen if needed, but don’t thaw them before baking or the cake will get soggy.

Low Carb Sweetener: A couple tablespoons balance the tartness of the berries. Use your favorite granulated option that works well in baking. Adjust to your taste for more or less sweetness.

Almond Flour: This gives structure while keeping carbs low. It adds a nutty undertone that pairs beautifully with the fruit.

Coconut Flour: A small amount works alongside almond flour to give the topping a light, cake-like crumb. It absorbs liquid quickly, which helps the texture stay firm.

Unsalted Butter: Melted butter brings richness and helps create that golden top you’ll want to break into. It ties everything together.

Baking Powder: A teaspoon gives lift so the topping isn’t heavy. It helps the cake rise just enough.

Vanilla Extract: This adds depth and a hint of warmth. It makes the cake taste more rounded and complete.

Eggs: Two large eggs bind the ingredients and add moisture. They help the topping bake into a solid layer rather than crumble apart.

Salt: A small pinch sharpens the sweetness and makes the flavors pop. It’s the quiet hero of baked goods.

4) How to Make Low Carb Blueberry Dump Cake

Step 1. Preheat your oven to 350°F. Lightly grease a baking dish so the cake doesn’t stick. Spread your blueberries evenly across the bottom. This forms the juicy base.

Step 2. In a bowl, whisk almond flour, coconut flour, baking powder, and salt. These dry ingredients will give your topping its structure.

Step 3. In another bowl, beat together eggs, melted butter, sweetener, and vanilla. The mix should be smooth and a little glossy.

Step 4. Stir the dry mix into the wet ingredients until you get a thick batter. Don’t overmix; just bring it together.

Step 5. Spoon the batter over the blueberries. You don’t need to cover every inch. Let some berries peek through for that rustic look.

Step 6. Bake for 30 to 35 minutes. The top should turn golden, and the center should be set. The smell will fill your kitchen and probably draw people in.

Step 7. Let the cake cool slightly before serving. It’s lovely warm, especially with a scoop of whipped cream or low carb ice cream.

5) Tips for Making Low Carb Blueberry Dump Cake

I’ve tested this recipe enough times to find a few tricks that help it shine. First, don’t thaw frozen berries. They release too much liquid and can make the cake soggy. Second, measure your flours carefully. Too much coconut flour can make the topping dry.

Pick a sweetener that you know bakes well. Some low carb sweeteners leave a cooling aftertaste, and that can throw off the balance of flavors. I usually stick with erythritol blends, but stevia or monk fruit works too. Try what you like best.

Lastly, let the cake rest for a few minutes before serving. The filling sets as it cools, and the topping firms up. It may be tough to wait, but those extra minutes make a difference. These small steps show how flexible low carb baking can be with just a little care.

6) Making Low Carb Blueberry Dump Cake Ahead of Time

This cake can be baked ahead and stored for later. If you’re planning for a dinner or gathering, you can bake it earlier in the day. Once cooled, cover it and leave it at room temperature for several hours. The flavors settle nicely and even improve after resting.

If you need to make it a day in advance, store it in the fridge after it cools. Reheat it gently in the oven before serving. The topping regains its crispness, and the berries warm through without losing their texture.

I’ve even prepped the batter and fruit separately, then assembled them right before baking. It’s a good option if you want the freshest result without rushing when guests arrive.

7) Storing Leftover Low Carb Blueberry Dump Cake

Leftovers keep well. Store the cake in an airtight container in the fridge for up to four days. The topping softens a bit but still tastes wonderful. To bring back the texture, reheat pieces in the oven or toaster oven instead of the microwave.

If you plan to freeze it, cut it into portions first. Wrap each slice tightly, then place them in a freezer-safe bag. This way, you can take out just what you need later. Reheat from frozen at a low oven temperature until warmed through.

Some say dump cakes taste better the next day, and I agree. The fruit and topping settle together, and the flavors mellow into something even more comforting.

8) Try these dessert recipes next!

9) Low Carb Blueberry Dump Cake Recipe