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Golden one bowl lemon blueberry cake, a burst of citrus and sweet berries.

One Bowl Lemon Blueberry Cake Recipe (Brown Butter!)

Indulge in this delightful one bowl lemon blueberry cake, enhanced with the unique depth of browned butter. This easy-to-make recipe offers a tender crumb, bursts of fresh blueberries, and a bright lemon glaze, perfect for any occasion from breakfast to dessert.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • zest of 2 lemons
  • 2 tbsp fresh lemon juice for cake
  • 1/3 cup butter melted and browned
  • 1 egg
  • 1/2 cup vanilla greek yogurt
  • 2 tbsp milk
  • 1 1/2 cups blueberries divided
  • 1 cup powdered sugar for glaze
  • 3 tbsp fresh lemon juice for glaze

Equipment

  • small saucepan
  • Large bowl
  • cast iron skillet
  • Small bowl
  • Whisk
  • Oven

Method
 

  1. Preheat your oven to 400 degrees F (200 degrees C). Preheating ensures the cake bakes immediately and evenly, promoting a good rise and proper texture.
  2. Brown the butter. In a small saucepan, melt the 1/3 cup butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich golden-brown color and emits a wonderfully nutty aroma, with small brown bits forming at the bottom of the pan. Remove it from the heat immediately to prevent burning.
  3. In a large bowl, stir together the all purpose flour, sugar, baking powder, baking soda, salt, and lemon zest. Mixing dry ingredients first ensures leavening agents and salt are evenly distributed.
  4. Stir in the browned butter, egg, 2 tablespoons fresh lemon juice, vanilla greek yogurt, and milk. Mix until just combined; the batter will be thick and rich.
  5. Gently fold in 1 cup of the blueberries. Gently folding prevents them from breaking apart and helps them distribute evenly without coloring the entire batter.
  6. Spray a cast iron skillet with cooking oil spray. Pour in the cake batter and spread it evenly. Top with the remaining blueberries. For easier removal, you can line the bottom of your skillet with parchment paper before spraying.
  7. Bake at 400 degrees F for 8 minutes. Then reduce the oven temperature to 350 degrees F and continue to bake for another 20 minutes, or until the edges are golden brown and the center is mostly set. A toothpick inserted into the center should come out with moist crumbs.
  8. While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and the 3 tablespoons of fresh lemon juice until smooth and pourable. Pour this luscious glaze over the warm cake straight from the oven. Allow the cake to cool slightly before slicing and serving.

Notes

This One Bowl Lemon Blueberry Cake is a delightful treat, combining the bright flavors of lemon and blueberries with the rich, nutty notes of browned butter. It’s incredibly easy to make, perfect for any home baker, and versatile enough for breakfast, snack, or dessert. For best results, use room temperature ingredients and avoid overmixing the batter. Store leftovers in an airtight container to maintain freshness.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.