LEMON DRIZZLE CAKE WITH RASPBERRIES & BLUEBERRIES

LEMON DRIZZLE CAKE WITH RASPBERRIES & BLUEBERRIES ½ cup butter ¾ cup sugar 2 eggs 2 tsp vanilla extract 2 cups flour 2 tsp baking powder 3/4 cup + 2 tbsp milk 1 cup fresh or frozen blueberries 1 cup fresh or frozen raspberries FOR THE LEMON DRIZZLE GLAZE 1 cup icing sugar, powdered sugar juice of half a lemon zest of half a lemon, finely minced Preheat oven to 325 degrees F. Grease a 9x9 inch baking pan well. Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Sift together the flour and baking powder. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. In general, I add the dry ingredients in 3 portions and the milk in 2 additions. Quickly and gently fold in the berries. Spread batter evenly into the prepared pan. Bake at 325 degrees F in a 9 inch well greased square pan for about 40 to 45 minutes or until a toothpick inserted in center comes out clean. The baking time can vary, especially if you use frozen berries. In that case it may take 10 or even 15 minutes more to bake. The toothpick test is the best way to ensure that this cake is fully baked. FOR THE LEMON DRIZZLE GLAZE Whisk together the lemon juice, zest and icing sugar. If the drizzle seems too thick, add a little more lemon juice, it it is too watery add a little more of the icing sugar. You want it pourable, not spreadable but still a little thick.