• Preheat the oven to 350F.
• Spray a loaf pan with non-stick spray. Set aside.
• Prepare the cake layer by whisking together the flour, sugar, baking powder, and baking soda in a medium bowl.
• In a separate bowl, beat together the yogurt, egg, buttermilk, oil, and vanilla just until combined. Add dry ingredients in two batches to the wet ingredients and mix until combined. Set aside.

Cream Cheese

• Prepare the cream cheese layer by beating the cream cheese until smooth in a hand mixer.
• Add the sugar and egg; beat just until combined.
• To assemble the cake, add half of the cake batter into prepared loaf pan and drop in the raspberries and blueberries. Push them into the batter.
• Spread half of the cream cheese mixture over the cake batter.
• Add remaining cake batter and then the remaining cream cheese and repeat the fruit layer with the remaining raspberries and blueberries.
• You will have four separate layers when finished.
• Bake for 40-45 minutes or until toothpick inserted into the middle comes out clean.
• Let cake cool for 5-8 minutes at room temperature before removing to a wire rack to cool completely.
• Serve and enjoy!