why make this recipe
This Blueberry Crumble Dump Cake is quick and easy. You can make it with simple ingredients. It tastes fresh and sweet with a crunchy top. It works well for a weeknight dessert or a small party.
introduction
This recipe uses fresh blueberries and a crumb topping made from almond and coconut flour. It bakes fast and needs little work. If you like easy berry treats, try this and also see a light snack idea like blueberry cheesecake dessert roll-ups for more berry dessert ideas.
why make this recipe
You make this recipe because it is fast, low in carbs, and full of blueberry flavor. It uses almond and coconut flour so it fits some diet needs. It needs only simple mixing and no rolling or fancy steps.
how to make Blueberry Crumble Dump Cake
Preheat the oven and mix the fruit and topping. Spread and bake. For another easy dessert idea that uses a simple crumb or cheesecake-style top, you can look at apple butter cheesecake cups for inspiration.
Ingredients :
2 cups fresh blueberries
2 tablespoons lemon juice
1 cup almond flour
1 cup coconut flour
1/2 cup butter, melted
1/4 cup erythritol or preferred sweetener
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
Directions :
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine fresh blueberries and lemon juice, then spread them evenly in the bottom of a greased baking dish.
- In another bowl, mix almond flour, coconut flour, melted butter, erythritol, vanilla extract, baking powder, and salt until crumbly.
- Sprinkle the crumbly topping evenly over the blueberries.
- Bake for 30-35 minutes or until the topping is golden brown.
- Let it cool slightly before serving.
how to serve Blueberry Crumble Dump Cake
Serve warm or at room temperature. Add a spoon of whipped cream or a drizzle of heavy cream if you like. A small scoop of vanilla ice cream works well too. For a savory main to go with this sweet dessert at dinner, try a hearty dish like beef stew with dumplings.
how to store Blueberry Crumble Dump Cake
Cover the dish with foil or plastic wrap. Keep in the fridge for up to 4 days. Reheat in the oven at 300°F (150°C) for 10 minutes or until warm. You can freeze leftovers in a sealed container for up to 2 months; thaw in the fridge before reheating.
tips to make Blueberry Crumble Dump Cake
Use fresh, ripe blueberries for best flavor. Do not overmix the topping — it should stay crumbly. If topping seems too dry, add a little more melted butter. If you want a sweeter cake, add a bit more erythritol or stir a tablespoon of sugar into the blueberries. For extra crisp top, bake a few minutes longer but watch so it does not burn.
variation (if any)
- Use frozen blueberries if fresh are not available; do not thaw before using.
- Swap erythritol for regular sugar or another sweetener to taste.
- Add a pinch of cinnamon or some lemon zest to the topping for extra flavor.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Use frozen berries and do not thaw. They may make the filling a bit juicier.
Q: Can I use only almond flour?
A: You can, but the texture will change. Coconut flour helps absorb moisture and gives a good crumb.
Q: Is this recipe gluten free?
A: Yes. The listed ingredients are gluten free as long as your flours are certified gluten free.
Q: Can I make this ahead?
A: Yes. You can bake it and reheat before serving, or prepare and refrigerate before baking for a short time.
Conclusion
This Blueberry Crumble Dump Cake is simple, tasty, and quick to make. For a classic version and more tips, see the full Blueberry Dump Cake Recipe on Allrecipes: Blueberry Dump Cake Recipe.
Print
Blueberry Crumble Dump Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free, Low Carb
Description
A quick and easy dessert featuring fresh blueberries and a crumb topping made from almond and coconut flour.
Ingredients
- 2 cups fresh blueberries
- 2 tablespoons lemon juice
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 cup butter, melted
- 1/4 cup erythritol or preferred sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine fresh blueberries and lemon juice, then spread them evenly in the bottom of a greased baking dish.
- In another bowl, mix almond flour, coconut flour, melted butter, erythritol, vanilla extract, baking powder, and salt until crumbly.
- Sprinkle the crumbly topping evenly over the blueberries.
- Bake for 30-35 minutes or until the topping is golden brown.
- Let it cool slightly before serving.
Notes
For best flavor, use fresh, ripe blueberries. Do not overmix the topping — it should stay crumbly. Adjust sweetness by adding more erythritol if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
Keywords: blueberry, crumble, dump cake, dessert, gluten free, low carb