Rasberry - Blueberry Cake

• woman's day
• 
  
• 1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
• 1 1⁄2 cups sugar
• 2 tsp baking powder
• 2 tsp vanilla extract
• 4 large eggs
• 2 1⁄4 cups all-purpose flour
• 1 cup milk
• 1 Tbsp grated lemon zest
• 1 cup each fresh raspberries and blueberries
• Garnish: confectioners’ sugar

Line a 13 x 9 x 2-in.baking pan with nonstick foil, letting foil extend above sides of pan.
2. Beat butter, sugar, baking powder and vanilla in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Mix in the lemon zest. Spread evenly in prepared pan. Scatter berries over top.
3. Bake 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Holding edges of foil, lift cake from pan. Dust with confectioners’ sugar. Cut in 2-in. squares.
Planning Tip: Can be refrigerated covered up to 1 week.

original recipe: http://www.womansday.com/Recipes/Raspberry-Blueberry-Cake