Counter Action: Berry bread with browned butter


Weekends at the Cat Homestead tend to be pretty chill.

There’s church. There’s yoga pants and running in the rain. There’s quite a lot of reading, some writing, and a nice chunk of whatever TV show I’ve brought home from the library.

I also get to explore topics I don’t have time for during the week — like this excellent letter from Kurt Vonnegut to a school board chairman who shoveled 32 copies of Slaughterhouse-Five into the school furnace. And this list of ideas for how we evaluate media’s treatment of women. And this refreshing change to the trend of “user as product”. And this hilarious Twitter feed of things overheard in “Britain’s poshest supermarket”.

My favourite item from that Twitter feed: "Daddy, does 'Lego' have a silent T like 'Merlot'?"

Possibly my favourite item from that feed: “Daddy, does ‘Lego’ have a silent T like ‘Merlot’ does?”

And of course, weekends are also for cooking. Last week my roommate’s bounty from her workplace included three pints of local blueberries and two of blackberries. I heaped them onto my breakfast oatmeal and whirled them into smoothies right and left, but evidently I’d hit upon the Augean stable of horticulture, because there never seemed to be any fewer. Finally, in desperation, I took one cup of blueberries and one of blackberries and turned them into this bread. Evidently, exposing berries to browned butter stops them from multiplying. Perhaps it would have a similar effect on zucchini? It’s worth a shot.


Berry bread with browned butter

(adapted from Joy the Baker’s browned butter blueberry muffins)


  • 7 T. butter
  • 1/3 c. milk
  • 1 tsp. vanilla extract
  • 1-1/2 c. flour
  • 1/2 c. sugar
  • 1-1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 2 c. berries (your choice — blueberries, blackberries, raspberries, a mix …)


  1. If you already know how to brown butter, do it and skip to step 2. If not, read on. Cut butter into chunks and place in thick-bottomed saucepan over medium heat. Stir as it melts. When it begins to crackle, that’s a good sign — it’s the water cooking out of the butter. Continue to heat and stir until butter is light brown. Remove immediately from heat.
  2. Combine browned butter with milk and vanilla.
  3. In separate bowl, combine flour, sugar, baking powder, and salt.
  4. Mix wet and dry ingredients. Fold in berries.
  5. Pour into greased loaf pan. Bake at 375°F for 40–50 minutes, or until skewer inserted in center comes out clean.


Photo credits: Wine from PublicDomainPictures on Pixabay.


3 thoughts on “Counter Action: Berry bread with browned butter

  1. Pingback: Pasta salad with tomatoes, basil, and smoked Gouda | In Which the Shadow Learns to Yodel

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