Fresh Raspberry Bread

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1/2 teaspoon pure vanilla extract
1 1/2 teaspoon lemon zest
2 eggs
2 tablespoons sour cream
1 cup crushed fresh raspberries or strawberries or blueberries

Heat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, using an electric mixer, cream the butter, sugar and vanilla extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and lemon zest.

Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean. Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely.

This bread slices better when it has cooled for 24 hours.