Dessert

Keto Blueberry Butter Cake Recipe

ByRafael Mansero October 16, 2025October 16, 2025

Introduction

This Keto Blueberry Butter Cake is a delightful low-carb treat, perfect for anyone craving a moist and flavorful dessert without the sugar spike. Packed with fresh blueberries and a subtle hint of lemon, it offers a creamy texture thanks to cream cheese cubes baked right on top.

The image shows several pieces of a baked cake cut into squares, placed on brown parchment paper on a wooden surface. The cake has two visible layers: a bottom layer with dark purple and juicy blueberries, and a top layer that is golden brown with scattered patches of creamy white cheese or cream. The cake texture looks moist and crumbly, with the blueberries slightly oozing out. A white cloth with lace edges is partially visible in the front. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup blanched almond flour
1 Tbsp. coconut flour
1 tsp. gluten-free baking powder
1/4 tsp. sea salt
2 1/2 cups fresh blueberries
Zest of 1 lemon
1 cup erythritol, divided
1/2 cup unsalted butter, softened
4 large eggs, at room temperature
1 Tbsp. fresh lemon juice
1 tsp. pure vanilla extract
6 oz. cream cheese, cut into about 3/4-inch cubes

Instructions

Step 1: Preheat the oven to 375°F and line a 9 by 9-inch square baking pan with parchment paper.
Step 2: Whisk together the almond flour, coconut flour, gluten-free baking powder, and sea salt in a bowl.
Step 3: In a small bowl, toss the blueberries with 1 tablespoon of the flour mixture, 1 tablespoon of erythritol, and the lemon zest to coat evenly.
Step 4: In a separate bowl, mix the softened butter with the remaining erythritol until smooth. Beat in the eggs one at a time until fully combined. Add vanilla extract and lemon juice, then mix until incorporated.
Step 5: Gradually add the flour mixture to the butter mixture, folding with a spatula until the batter is smooth and uniform.
Step 6: Transfer the batter into the prepared pan. Evenly spread the coated blueberries on top, then scatter the cream cheese cubes over the berries.
Step 7: Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, until the top is golden and firm to the touch. Allow the cake to cool before serving.

Tips & Variations

Dip your knife in hot water or use unflavored wax-free dental floss to slice the cream cheese cubes without sticking.
Swap blueberries for blackberries or raspberries for a different berry twist.
For extra moisture, add a tablespoon of sour cream to the batter.
Make sure eggs are at room temperature to help the batter combine smoothly.

Storage

Store leftover cake covered in the refrigerator for up to 5 days. Reheat gently in the microwave for about 15–20 seconds if you prefer it warm, or enjoy it chilled. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

A single piece of blueberry cake sits on a white plate with small brown dots and a gold rim. The cake has two visible layers: the top layer is golden brown and slightly crisp, while the bottom layer is light yellow with whole blueberries embedded inside, showing deep purple-blue juices. A gold fork is placed on the right side of the plate. The plate rests on a white marbled surface with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but be sure to thaw and drain them well to avoid excess moisture which can affect the cake’s texture. Toss them in flour as directed to help prevent sinking.

Is erythritol necessary, or can I substitute another sweetener?

Erythritol is ideal for this keto-friendly recipe, but you can substitute with other low-carb sweeteners like monk fruit or stevia blends. Adjust quantities according to the sweetness level of your chosen substitute.