Raspberry Buttermilk Bread

Good morning everyone!
Ready to start your day with some dessert, I mean breakfast, bread? I am.

This bread + two cups coffee + bowl raspberries = sunshiney day 

Have a sunshiney day :)

Notes:
*You can use fresh or frozen raspberries. Fresh will sink to the bottom while frozen will stay on top. Don't ask me why, it just happens.
*This batch of "bread" tasted too buttery for me, next time I'll decrease the butter by two tablespoons - you may want to try this too.


Raspberry Buttermilk Bread
Adapted from Zoom Yummy Blog
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup sugar, plus 2 tablespoons sugar, divided
3/4 teaspoon vanilla extract
2 eggs
3/4 cup buttermilk, shaken
1 (6oz) carton raspberries

1. Preheat the oven to 355F. Grease an 8" x 8" glass pan.
2. In a medium bowl, combine the flour, baking soda, baking powder and salt. Set aside.
3. In a large bowl, beat together the butter and one cup sugar until well-combined.
4. Add the vanilla extract to the egg and sugar, beating in. Add the eggs to the mixture, beating until well-combined. 
5. Add the flour mixture in three batches to the egg mixture. 
6. Add the buttermilk, beating until just combined.
7. Pour batter into the baking dish. Top with raspberries and sprinkle with two tablespoons sugar.
8. Bake at 355F for 35 - 45 minutes until golden. Toothpick test to be sure it's done.
9. Let cool and enjoy with a big glass of milk.