2 c. all-purpose flour
1/2 tsp. salt
1 tbsp. baking powder
1/3 c. butter, room temperature
1 c. sugar
1 egg, room temperature
1 tsp. vanilla
3 1/2 c. fresh or frozen unsweetened red raspberries

GLAZE:

1 1/2 c. powdered sugar
2 tbsp. cream or milk
1 tbsp. melted butter
1 tsp. vanilla

Stir together first 3 ingredients in a bowl with wire whisk; set aside. Cream softened butter with mixer; add sugar gradually, beating well after each addition, until mixture is light and fluffy. Stir in egg; beat 1 minute. Combine milk and vanilla. Add dry ingredients alternately with milk. Beat well after each addition.

Spread batter in greased, floured 13 x 9 x 2 inch baking pan. Spread berries evenly over the top. Bake at 350 degrees for 30-35 minutes. Cool 5 minutes. Combine glaze ingredients and spread over cake. Serve warm with vanilla ice cream if desired.