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 c. milk, room temperature
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/vanilla mixture, beating well after each addition. Spread cake batter in greased, floured 13 x 9 x 2 inch baking pan.

Spread berries evenly over top of batter. Bake at 350 degrees for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream, if desired. Yields 16-20 servings.