Irresistible Blueberry Bliss in a Dish

Ever craved something fruity and sweet, but didn’t want to spend hours in the kitchen? Meet the Low Carb Blueberry Dump Cake—your new best friend when it comes to easy, delicious desserts! This one-pan wonder is not just quick to whip up, but it also delivers that warm, berry-filled comfort we all love. Trust me, once you try this, you might just declare it a kitchen classic!

Reasons to Fall in Love with This Recipe

Why should you drop everything and make this dump cake? Well, for starters, it’s an absolute breeze to make. Just toss everything together and bake—easy cleanup for the win! Plus, if you’re on a low-carb diet, this recipe will leave you feeling satisfied without the sugar crash. Who needs complicated recipes when you have this culinary gem? 😋

Ingredients

You don’t need fancy stuff—just these basics!

2 cups fresh or frozen blueberries
1 cup almond flour
1/2 cup erythritol or preferred sweetener
1/2 cup unsalted butter, melted
3 large eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
Whipped cream or keto frosting for topping

Directions

Let’s get cooking with these simple steps:

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the melted butter, eggs, sweetener, vanilla extract, and salt. Mix well.
Add the almond flour and baking powder to the wet ingredients, stirring until just combined.
Gently fold in the blueberries.
Pour the batter into a greased baking dish and spread it evenly.
Bake for 25-30 minutes or until the top is golden brown and set.
Remove from the oven and let cool slightly.
Top with whipped cream or keto frosting before serving.

How to Make Low Carb Blueberry Dump Cake (Overview)

Making this delicious dump cake is as easy as 1-2-3! Start by preheating your oven and mixing your wet and dry ingredients together. Pro tip: Don’t overmix; you want those blueberries to pop while baking! Once mixed, pour it into your baking dish and let the oven do its magic. You’ll be left with a delightful cake that’s both moist and bursting with flavor. 🍰

How to Serve Low Carb Blueberry Dump Cake

Serving this cake is half the fun! Picture it: a warm slice topped with fluffy whipped cream or creamy keto frosting drizzled on top. It’s a feast for your eyes with its beautiful purple-blue hues, and the aroma hits you like a warm hug. Try pairing it with a scoop of sugar-free ice cream for an indulgent yet healthy dessert!

How to Store Low Carb Blueberry Dump Cake

Want to save some for later? No problem! This cake will keep in the fridge for about 5 days. Just seal it in an airtight container. You can also freeze it for up to three months. When you’re ready to enjoy again, simply thaw and pop it in the oven or microwave for a quick warm-up.

Tips to Make Low Carb Blueberry Dump Cake

Looking to elevate your cake game? Here are a few insider tricks:

Mix in a pinch of lemon zest for an extra zing! 🍋
For a bit of crunch, sprinkle some chopped nuts on top before baking.
If you’re short on time, use store-bought whipped cream—don’t tell anyone! 😉
Swap out blueberries for other berries to mix things up—hello, raspberry dump cake!

Variations

Feeling adventurous? Here are some fun twists on this classic recipe:

Make it vegan by substituting eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg).
Experiment with flavors! Try adding cinnamon or coconut flakes for a tropical vibe.
Mix in some dark chocolate chips for a rich, decadent treat.

FAQs

1. Can I use frozen blueberries?
Absolutely! Frozen blueberries work beautifully—no need to thaw them. Just throw them straight in!

2. Can I make this cake ahead of time?
Yes! Prepare it in advance and just reheat it before serving for the freshest taste.

3. How do I know when the dump cake is done?
Look for a golden brown top and the center should be set. A toothpick should come out clean!

📌 Pin this recipe for your next cozy dinner night!