Ingredients:

1 cup unsalted butter, softened

2 cups sugar

4 eggs

2 tsp pure vanilla extract

3 cups all purpose flour

1 tsp baking powder

¼ tsp baking powder

¼ tsp salt

1 cup blueberries

1 ½ cups raspberries

Instructions:

• Preheat oven to 350 degrees.  Grease a standard tube pan.
• With an electric mixer, cream the butter and sugar together until fluffy.  Add eggs and vanilla.  Beat until smooth and light.  Scrape the bottom and sides of bowl to make sure everything is mixed and there is no lingering unmixed butter.
• In a separate bowl, mix flour, baking powder, and salt together.  Stir flour mixture into cake batter.  Do not over-mix.  
• Carefully fold in the berries and stir until just mixed throughout. 
• Bake in the center of the oven until cake tester comes out clean, about 1 hour and 15 minutes.
• Cool in pan until the cake can be handled.  Run an offset spatula or a knife around the edges of the cake pan.  Invert onto a dish, then right side up again onto a cooling rack.
• Decorate with a dusting of powdered sugar, a simple powdered sugar glaze, or a buttercream frosting.  Top with fresh berries. 

*Note: You can use frozen berries. Do not thaw when adding to mix. They will get mushy and turn your cake purple. It also may take your cake 10-15 longer to bake.