*I got a note from someone that their raspberries sunk to the bottom. I didn't have that problem when testing, but baking can be like that sometimes! You can toss your berries in 1-2 tablespoons of all-purpose flour before adding to the cake batter and this can help remedy that!
**My pan is from Ikea. Something in the 9X5-ish range should work (don't go smaller). Just take care not to fill over 3/4 full, as the cake will rise quite a bit.
***This lemon raspberry tea cake was originally created using the All-Clad Prep&Cook (for a sponsored Instagram post)...if you're using the Prep&Cook, use the kneading/crushing blade with the P3 pastry program and run the machine for several minutes at step 2, then add your dry ingredients to the bowl alternating with the buttermilk and run the machine for several minutes more until blended. Fold the berries in by hand.
***This can also be made with a bowl, spatula and some arm muscle.