Berry Loaf Cake

Preheat your oven to 350°F. Grease a loaf pan (8–9 inches) with butter and dust lightly with flour, or line it with parchment paper.

In a bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Fold in vanilla and lemon zest. You can also stir in 2–3 tablespoons of sour cream instead of some of the butter for an even creamier texture.

In another bowl, whisk together flour, baking powder, and salt. Alternate adding the dry mixture and milk to the butter mixture in batches, stirring until just combined—don't overmix.

Gently fold in the berries. If using frozen berries, don't thaw them first—this prevents the batter from discoloring.

Pour the batter into the pan and smooth the top. If you like, sprinkle a little sugar over it or make a streusel topping.

Bake for 45–60 minutes: start at 350°F for 35–40 minutes, then if needed, cover loosely with foil to prevent the top from browning too much. Test doneness with a toothpick—it should come out with moist crumbs, but no raw batter.