Preheat the oven to 325 F (160 C) degrees.
Grease and flour a non-stick bundt pan or brush with pan release. Make sure to get into all the cavities of the bundt pan.
In a medium bowl whisk together the flour, baking powder and salt. Set aside.
In a large bowl beat the butter and sugar until fluffy. Beat in the oil and vanilla extract.
With the mixer on a low speed, beat in the eggs one at a time.
Stir in the lemon zest and lemon juice.
Beat in about ½ of the flour mixture, followed by the sour cream. Mix in the rest of the flour mixture, followed by the milk.
If using frozen berries, toss the berries in 1 tablespoon of flour.
Gently fold the berries into the batter using a rubber spatula.
Spoon the batter into the prepared bundt pan and gently smooth the top.
Bake in the preheated oven for 60-75 minutes, or until an inserted toothpick comes out clean or with a few crumbs clingy to it.
Cool the cake in the bundt pan on a wire rack for at least 30 minutes, then invert the cake onto the wire rack and continue cooling.