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Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
Gently toss the mixed berries with 1 tablespoon of the flour and set aside.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract and lemon zest.
Fold in the remaining flour, baking powder, baking soda, cinnamon, salt, and buttermilk until just combined.
Gently fold the mixed berries into the batter and spread evenly into the prepared cake pan.
Bake for 40–45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Meanwhile, heat the milk and heavy cream in a saucepan until steaming.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly whisk the hot milk mixture into the egg mixture, then return everything to the saucepan. Cook over low heat, stirring constantly, until the custard thickens. Stir in the vanilla extract.