Strawberries, raspberries, and tarragon. It tastes like summer if it were a bread.

INGREDIENTS

5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan

1/2 pint strawberries and ½ cup raspberries, quartered and mashed

½ cup yogurt

1 tablespoon tarragon chopped finely

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

2 large eggs

½ cup milk

DIRECTIONS

Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan.

In a small saucepan, bring strawberries and raspberries to a boil over medium heat. Cook, stirring, 1 minute. Add chopped tarragon and set aside.

In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside.

With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add yogurt.

Add flour mixture alternately with 1/3 cup milk, beginning and ending with flour. Fold in reserved strawberries and raspberries.

Scrape batter into prepared pan, smoothing top.

Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes.