Raspberry-Blueberry Cake

By Joelene

Ingredients

• 3/4 cup(s) (1 1⁄2 sticks) unsalted butter, at room temperature
• 1 1/2 cup(s) granulated sugar
• 2 teaspoon(s) baking powder
• 2 teaspoon(s) pure vanilla extract
• 4 large eggs
• 2 1/4 cup(s) all-purpose flour
• 1 cup(s) whole milk
• 1 tablespoon(s) grated lemon zest
• 1 cup(s) raspberries
• 1 cup(s) blueberries
• Confectioners’ sugar

Preparation

Step 1

Heat oven to 350°F. Line a 13 x 9 x 2-in. baking pan with foil, letting foil extend above sides of pan.
Using an electric mixer, beat the butter, granulated sugar, baking powder and vanilla in a large bowl, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating until incorporated.
Reduce the mixer speed to low and alternately add the flour and milk, mixing just until incorporated; mix in the lemon zest.
Transfer the mixture to the prepared pan and scatter the berries over the top. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let the cake cool in the pan. When ready to serve, use the overhangs to transfer the cake to a cutting board and dust with the confectioners' sugar. Cut in 2-in. squares.