2 c. flour
1/2 tsp. salt
1 tbsp. baking powder
1/3 c. butter, at room temperature
1 c. sugar
1 egg, at room temperature
1 c. milk, at room temperature
1 tsp. vanilla
3 1/2 c. fresh or frozen whole raspberries, unsweetened

GLAZE:

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

Stir first 3 ingredients in a bowl with wire whisk. Set aside. Cream soft 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 gradually with milk and vanilla mixture. Beat well after each addition. Spread in greased, floured 9x12 inch pan. Spread berries over top. Bake at 350 degrees for 30-35 minutes or until center springs back. Cool 5 minutes.

Combine glaze ingredients and spread over cake, leaving berries exposed.