The raspberries in my garden begin to mature and I get blueberries from the store. Just the right berries for a fruity cake.
The days are still wonderfully warm, so that you can enjoy the sun hours on the terrace with a cup of coffee and a wonderful piece of cake with fruit.


1/2 c of butter
1 1/2 c of sugar
1 tsp vanilla extract
3 eggs
1 pinch of salt
Juice and zest of a lemon
3 1/3 c flour
1 tbsp baking powder
1 c of buttermilk
1/4 c of vegetable oil
1/4 lb of raspberries
1/4 lb of blueberries

Combine butter, sugar, vanilla sugar and salt. Whisk until smooth. Add the eggs and mix well. Add the lemon zest, the juice and the oil, then add the flour and the baking powder, and gradually add the buttermilk. Finally, heat the fruits to 140 degree and add them to the dough.
Pour the dough into a well-greased bundt mold and bake in a pre-heated oven at 350 degrees for 60-70 minutes.