Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan thoroughly.

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt.

In a large bowl, beat ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.

Add 3 large eggs one at a time, beating well after each addition, then blend in 2 teaspoons of vanilla extract.

Gradually add the flour mixture to the butter mixture alternating with 1 cup of whole milk.

Divide the batter into three bowls, mixing one with ¾ cup of pureed strawberries, one with ¾ cup of pureed blueberries, and leave one plain.

Spoon the batters into the prepared bundt pan in alternating colors, creating a marbled effect.

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack.

Whisk together 1 cup of powdered sugar with 1-2 tablespoons of milk to create the glaze, and drizzle over the cooled cake.

Serve at room temperature, optionally topped with whipped cream and fresh berries.