Looking for an EASY healthier dessert option? This Low Sugar Lemon Blueberry Dump Cake is the perfect option. It’s loaded with fresh fruit flavor — you’ll never be able to tell it’s low in sugar and carbs, gluten-free and grain-free. Keep scrolling for the recipe.
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So far we’ve made Peach Dump Cake and Strawberry Shortcake Dump Cake. And we aren’t stopping there… For this edition of my Healthier Dump Cake Series we are making a LOW SUGAR version! Of course, this recipe is once again made with fresh fruit, but it uses a sugar alternative to get that sweet, jammy flavor without the carbs. After all, who said you couldn’t have your cake and eat it too?! This Low Sugar Lemon Blueberry Dump Cake proves you can 😉
Low Sugar Lemon Blueberry Dump Cake
Looking for an EASY healthier dessert option? This Low Sugar Lemon Blueberry Dump Cake is the perfect option. It’s loaded with fresh fruit flavor — you’ll never be able to tell it’s low in sugar and carbs, gluten-free and grain-free.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 cups fresh blueberries
- 2–3 tablespoons cup granulated Swerve sweetener
- juice of 1 lemon (about 1/4 cup)
- zest of 1 lemon
- 1 box Swerve vanilla cake mix
- 1/2 cup (1 stick) cold (regular or vegan) butter, cut into thin slices
- 2 tablespoons Swerve powdered sweetener
- fresh whipped cream, whipped topping, or vanilla ice cream for topping
Instructions
- Preheat oven to 350 degrees
- Toss blueberries with sweetener, lemon juice and lemon zest, then add to the bottom of a 9×13 cake pan
- Sprinkle cake mix evenly on top of the blueberries (do not mix!), then place butter slices evenly across cake mix
- Bake for 34-38 minutes, until edges are bubbling and top is golden brown
- Allow to cool for a bit, then sift on a sprinkle of powdered sweetener. Serve topped with whipped topping or ice cream
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The flavor combination of blueberries and lemons is so refreshing and perfect for these final months of summer. Believe or not, the zing of the lemon actually brings about the natural sweetness of the blueberries. Now, if you love this combo (like me!), then you can also check out my Dairy-Free Lemon Blueberry Cheesecake Bites!
Ingredients in Low Sugar Lemon Blueberry Dump Cake
As mentioned, this cake is low carb and low sugar. This is thanks to one of my favorite lower sugar brands: Swerve, which tastes delicious with no weird aftertaste, and it’s easy to sub in for regular sugar with 1:1 measurements. In this recipe, I use Swerve’s granulated sweetener, yellow cake mix and confectioner’s sweetener.
(Not only is the Swerve Yellow Cake Mix low in sugar, it’s also gluten-free + grain-free!)
I love using fresh fruit because it is so flavorful and you can control the sweetness. Also, it has no weird ingredients like some canned fruit filling. Plus, you’ll love how the blueberries form their own delicious syrup.
Sweetener alternatives: If not low sugar, then you can use regular granulated sugar.
Cake mix alternatives: If you aren’t gluten-free, then you can use any regular yellow cake mix. If you’d like to use a different, not low sugar mix, but still want the cake to remain gluten-free and have cleaner ingredients, then I recommend: Betty Crocker Gluten-Free Cake Mix or Simple Mills Grain-Free.
As always, if you make this Low Sugar Lemon Blueberry Dump Cake or any of my other recipes I’d love to know how they turned out. Please leave a review, and be sure to tag me on Instagram @Hungry.Blonde! xoxo GG
You might also like:
The BEST Grain-Free Brownies
Grain-Free Frosted Sugar Cookies
Healthy Strawberry Shortcake Bowl
Coconut Cream Pie
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