Brown Butter Cornmeal Cake with Blueberries

Rich, buttery and good-looking. I’m not talking about Brad Pitt; I’m talking about a loaf bread I just made for guests.  Browning the butter first (be careful to watch it as you don’t want it to burn), and incorporating cornmeal along with flour gives it a unique flavor and texture.  I used medium milled cornmeal, but you may want to use a fine milled version if you prefer a silkier consistency.  I used orange zest instead of nutmeg and added the optional blueberries which I believe enhance the outcome.  Not a crumb was left on anyone’s plate so this one is a keeper.