Berry Pound Cakes

• 1 cup (2 sticks) unsalted butter, softened, plus more for pans
• 2 3/4 cups all-purpose flour
• 1/2 cup cake flour (not self-rising)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 1/4 cups granulated sugar
• 1 1/2 teaspoons pure vanilla extract
• 3 large eggs, plus 1 large egg white
• 1 cup whole milk
• 1 1/2 cups heavy cream
• 1 tablespoon confectioners sugar
• 1 cup fresh blueberries (about 4 ounces)
• 1 cup fresh raspberries (about 4 ounces)

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

unsalted butter, flour, cake flour, baking powder, salt, sugar, vanilla, eggs, milk, heavy cream, confectioners sugar, fresh blueberries, fresh raspberries

Taken from www.epicurious.com/recipes/food/views/berry-pound-cakes-393086 (may not work)