If you’re craving a Keto Blueberry Lemon Dump Cake that’s quick, easy, and family-friendly, you’ve come to the right place. This recipe is perfect for busy weeknights or special occasions, offering a balanced, low-carb dessert that’s both delicious and customizable. With minimal ingredients and a one-pot method, it’s a comfortable, stress-free way to enjoy a sweet treat while staying keto. Your next favorite blueberry dessert starts here!
Table of Contents
Why You’ll Love This Recipe
You’ll absolutely love this Keto Blueberry Lemon Dump Cake because it’s the ultimate low-carb dessert that doesn’t compromise on flavor. Perfect for busy weeknights or special occasions, this quick keto blueberry dessert combines juicy blueberries with zesty lemon in a simple, fuss-free cake. Unlike traditional desserts, this sugar-free blueberry dump cake is keto-friendly, making it an ideal choice for anyone looking to enjoy dessert without the guilt.
What makes this recipe even better is how customizable it is—you can easily turn it into a keto blueberry butter cake or mix in other low-carb fruits for variety. With minimal ingredients and a one-pot method, it’s incredibly easy to prepare, even for beginners. Whether you’re craving a sweet treat after dinner or a quick keto dessert for family and friends, this Keto Blueberry Lemon Dump Cake hits all the right notes: fruity, moist, and perfectly sweet without any refined sugar.
Ingredients for This Recipe
Creating the perfect Keto Blueberry Lemon Dump Cake starts with fresh, wholesome ingredients. The star of this sugar-free blueberry dessert is juicy blueberries, which provide natural sweetness and vibrant flavor. Lemon juice and zest give the cake a zesty, refreshing tang, balancing the richness of the keto-friendly flours and butter. Powdered erythritol ensures sweetness without adding carbs, making this sugar-free blueberry dump cake ideal for low-carb and ketogenic diets.
Almond flour and coconut flour provide structure while keeping the cake light, moist, and low-carb, while melted butter or ghee adds richness and a tender crumb. Each ingredient is carefully chosen to make this Keto Blueberry Lemon Dump Cake not only delicious but easy to prepare, with minimal fuss and maximum flavor. Whether you’re a keto beginner or a seasoned low-carb baker, these ingredients come together effortlessly for a crowd-pleasing, family-friendly dessert.
🛒 Ingredients:
- 2 cups blueberries (fresh or frozen)
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons powdered erythritol
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup melted butter or ghee
How to Make This Recipe
Making a Keto Blueberry Lemon Dump Cake is quick, easy, and perfect for busy bakers. Start by preheating your oven to 350°F (175°C) and greasing an 8×8-inch baking dish with butter or ghee. In a large mixing bowl, combine 2 cups of blueberries, lemon juice, and lemon zest, ensuring the berries are evenly coated.
In a separate bowl, whisk together almond flour, coconut flour, and powdered erythritol. Gradually fold in melted butter until the mixture is crumbly and well combined. Layer the blueberry mixture evenly in the prepared baking dish, then sprinkle the dry flour mixture evenly on top, creating the classic dump cake effect.
Bake for 30–35 minutes, or until the top is golden brown and the blueberries are bubbling. Let it cool slightly before serving. This method ensures a moist, flavorful sugar-free blueberry dump cake with the perfect balance of tart lemon and sweet berries. Enjoy it warm on its own or with a dollop of keto-friendly whipped cream for an extra indulgent touch.
Expert Cooking Tips
To make the best Keto Blueberry Lemon Dump Cake, start with fresh or high-quality frozen blueberries for maximum flavor. Ensure the berries are evenly coated with lemon juice and zest—this enhances the bright, fruity taste in every bite. When mixing the almond flour, coconut flour, and powdered erythritol, fold in melted butter or ghee carefully to maintain a light, crumbly texture.
Avoid overbaking; check the cake around 30 minutes. Overbaking can dry out this sugar-free blueberry dump cake, which is meant to stay moist and tender. For a more indulgent twist, try adding a few tablespoons of almond or cream cheese for richness, or sprinkle some extra erythritol on top for a golden, slightly crunchy finish.
Finally, serve warm for the best flavor, or store in an airtight container for up to three days. These tips ensure your Keto Blueberry Lemon Dump Cake turns out perfectly every time, impressing family, friends, and anyone following a low-carb or ketogenic lifestyle.
FAQs
What is the biggest mistake to avoid when making a dump cake?
The most common mistake is overbaking. For the perfect Keto Blueberry Lemon Dump Cake, bake just until the top is golden and the blueberries are bubbling. Overbaking can dry out this sugar-free blueberry dump cake, so keep an eye on it and check at 30 minutes.
How many carbs are in blueberry dump cake?
This low-carb dessert uses almond flour, coconut flour, and erythritol, keeping net carbs very low. A serving of this Keto Blueberry Lemon Dump Cake typically contains around 5–6 grams of net carbs, making it a guilt-free, keto-friendly treat.
Is keto cake healthier than regular cake?
Yes, keto cakes like this sugar-free blueberry dump cake are lower in carbs and sugar while still delivering rich flavor. They’re ideal for anyone on a ketogenic diet or looking to reduce sugar intake without sacrificing dessert.
Can I put blueberries in a lemon cake mix?
Absolutely! Fresh or frozen blueberries pair perfectly with lemon, creating a juicy, flavorful Keto Blueberry Lemon Dump Cake. Just make sure the berries are evenly distributed to prevent clumping.
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Your Keto Blueberry Lemon Dump Cake is a simple, low-carb dessert that’s bursting with flavor and perfect for any occasion. Quick to prepare and family-friendly, this sugar-free blueberry dump cake proves that keto baking can be both delicious and easy. With juicy blueberries, zesty lemon, and a tender, buttery crumb, it’s a crowd-pleaser that fits seamlessly into a ketogenic lifestyle. Try serving it warm or adding keto-friendly toppings to elevate this quick keto dessert even further.
Print
Keto Blueberry Lemon Dump Cake
- Total Time: 50–55 minutes
- Yield: 10–12 servings 1x
- Diet: Low Fat
Description
Fresh blueberries and zesty lemon combine for a light, refreshing keto dessert that’s naturally sweet without added sugar.
Ingredients
🛒 Ingredients:
2 cups blueberries (fresh or frozen)
2 tablespoons lemon juice
1 tablespoon lemon zest
3 tablespoons powdered erythritol
1 ½ cups almond flour
¼ cup coconut flour
½ cup melted butter or ghee
Instructions
📝 Instructions:
Preheat oven to 350°F (175°C). Grease a 9×9-inch dish.
Spread blueberries in dish, sprinkle with sweetener, lemon juice, and zest.
Mix almond and coconut flour, then sprinkle over blueberries.
Drizzle melted butter evenly over topping.
Bake 30–35 minutes until golden and bubbly.
Cool slightly before serving.
Notes
- Serve with sugar-free lemon glaze or keto whipped cream.
- Can substitute blackberries or raspberries.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American