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1
Preheat the oven to 350 degrees F. Butter and flour a mini bundt pan.
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2
Combine the milk and the juice.
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3
Set aside.
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4
Sift together the flours, baking powder and salt.
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5
Set aside.
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6
In a medium bowl, cream together the butter and the sugar (2 to 3 minutes).
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7
Add the zest and vanilla extract and mix for another minute on medium speed.
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8
Add the egg and mix well on medium speed.
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9
Alternating the flour mixture and the milk/lemon mixture, add them to the batter beginning and ending with the flour mixture.
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10
Don't over mix the batter.
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11
Remove the bowl from the mixer.
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12
Combine your berries in a bowl and sprinkle on a few tablespoons of flour.
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13
Mix the berries with the flour.
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14
This will prevent the berries from sinking to the bottom of your cake.
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15
Gently fold the berries into the batter and then spoon the batter into the pan, filling each cup 3/4 full.
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16
Bake the cake for 48 minutes, rotating once halfway through.
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17
Test with a toothpick and cook longer if toothpick does not come out clean.
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18
Remove the pan from the oven and invert over cooling rack.
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19
Leave cakes in pan until pan is cool enough to touch (about 30 minutes).
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20
Gently press on back side of each cake cup to release cakes.
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21
Glaze as desired.
