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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Find it online: https://hungry-blonde.com/low-sugar-lemon-blueberry-dump-cake/
