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1
Preheat the oven to 350F.
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2
Butter two 4 1/2 x 8 1/2-inch loaf pans.
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3
Line with parchment paper, allowing a 1-inch overhang on long sides.
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4
Butter the parchment; set aside.
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5
Whisk together flours, baking powder, and salt in a medium bowl; set aside.
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6
Put butter, granulated sugar, and vanilla into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes.
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7
Mix in eggs, one at a time.
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8
Reduce speed to low.
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9
Add flour mixture in 2 batches, alternating with the milk.
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10
Divide batter between prepared pans.
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11
Bake until dark golden and a cake tester inserted into centers comes out clean, 55 to 60 minutes.
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12
Let cool on a wire rack 15 minutes.
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13
Lift cakes out; let cool completely on rack.
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14
Trim tops of cakes to make level.
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15
The cakes can be stored at room temperature, covered, up to 1 day.
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16
Put cream and confectioners sugar into the clean bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form.
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17
Transfer whipped cream to a pastry bag fitted with a leaf tip (such as Ateco #113).
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18
Pipe a ruffled pattern on tops of cakes.
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19
Pile blueberries in center of 1 cake, and raspberries in center of the other.
