Ingredients

Makes two 4 1/2 x 8 1/2-inch loaves

　　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)

　　

Step 1

Preheat the oven to 350°F. Butter two 4 1/2 × 8 1/2-inch loaf pans. Line with parchment paper, allowing a 1-inch overhang on long sides. Butter the parchment; set aside. Whisk together flours, baking powder, and salt in a medium bowl; set aside.

　　

Step 2

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. Mix in eggs, one at a time. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk.

　　

Step 3

Divide batter between prepared pans. Bake until dark golden and a cake tester inserted into centers comes out clean, 55 to 60 minutes. Let cool on a wire rack 15 minutes. Lift cakes out; let cool completely on rack. Trim tops of cakes to make level. The cakes can be stored at room temperature, covered, up to 1 day.

　　

Step 4

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. Transfer whipped cream to a pastry bag fitted with a leaf tip (such as Ateco #113). Pipe a ruffled pattern on tops of cakes. Pile blueberries in center of 1 cake, and raspberries in center of the other.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.