2 c. raspberries
1 c. sugar
1/2 c. water
2 tbsp. butter
1/2 c. sugar
1 egg, beaten
1 c. flour, sifted
1 tsp. baking powder
1/8 tsp. salt
2/3 c. whole milk

Stem and rinse berries gently. Set aside. In a saucepan stir water and the cup of sugar together and bring to a boil. Boil for 5 minutes. Stir in berries and let boil for about 2 minutes. Remove pan from heat.

In a mixing bowl, cream butter and sugar. Mix in beaten egg.

In separate bowl, sift together flour, baking powder and salt. Stir flour mixture alternately into butter/sugar mixture with milk. Mix until well blended.

Pour batter into a 1 1/2 quart buttered baking dish. Pour in berry mixture. Bake in 375 degree oven for approximately 45 minutes.