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

GLAZE:

1 1/2 c. confectioners' sugar
2 tbsp. cream or milk with 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 fluffy and light. Stir in egg; beat 1 minute.

Combine milk and vanilla. Add dry ingredients alternately with milk and vanilla mixture, beating well after each addition. Spread cake batter in greased, floured 9x13 inch baking pan. Spread the berries evenly over top of batter.

Bake at 350 degrees for 30-35 minutes or until center of cake springs back. Cool 5 minutes.

Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream, if desired. 16-20 servings.