Do not preheat the oven yet. Grease and flour a standard size loaf pan or 2 or 3 small ceramic loaf pans. For the loaf in the photo, I used vintage 3x5 inch loaf pans from Garden Ridge.
In a bowl, stir together the flour, cinnamon, baking powder and salt. Set aside.
In the bowl of a stand mixer or in a large mixing bowl using a hand-held mixer, beat the butter and sugar until creamy. Beat in the lemon zest and vanilla, then beat in the honey and the water. At this point the mixture should appear curdled.
Continue beating and scraping sides of the bowl, then beat in the eggs, one by one until mixed. By hand, gradually add the flour mixture stirring until it’s mixed (If you’re using a stand mixer with a paddle, you can do this with the paddle set on low, but I wouldn’t advise doing it with low speed of a hand mixer because you might accidentally over-beat).
Stir in the nuts, and then the berries. Pour mixture into the pan, piling high, and set loaf or loaves on a rimmed baking sheet.
Allow the pan or pans to stand for about 30 minutes at room temperature before baking.
Put in a cold oven. Turn heat to 350 degrees F and bake for 55 to 70 minutes (time will vary depending on loaf size) or until internal temperature of loaf is around 200. . Let the bread cool for several hours, then remove it from the pan and slice.
