Which is why I decided to celebrate my recent stroke of inspiration by taking a break and making use of my leftover buttermilk and wild blueberries by mixing them into this insanely moist loaf cake. This also gave me a chance to try out my new loaf pan! (I know, I live a terribly exciting life.) The pan browned the cake marvelously. The browned butter created a delicious crust, which was my absolute favorite part of this treat.
While the cake is cooking, place butter in a small stockpot and cook on medium-low heat till nutty and brown. Remove off heat.