Preheat the oven to 350F degrees. Line the bottom of a 9x5 inch loaf pan*** with parchment, then grease and flour the sides.
Whisk together the flour, baking powder and salt. Set aside.
In a large bowl beat together the melted butter, sugar and lemon zest.
Beat in the eggs and vanilla extract.
Beat in the sour cream.
Turn the mixer off, then gently fold in about ½ of the flour mixture using a rubber spatula.
Then gently fold in the milk, followed by the rest of the flour mixture.
When the batter is almost mixed together (there will still be some lumps), fold in the berries.**
Pour the batter into the prepared pan and bake for 60-70 minutes. After about 30 minutes of baking, tent a piece of aluminum foil loosely over the bread to prevent burning on the top. When the bread is done an inserted toothpick should come out clean or with a few dry crumbs and the bread should feel firm or slightly springy to the touch .
Cool fully in the pan before cutting in.