3 1/2  cups unsweetened raspberries*
1 cup water
2 tbsp. lemon juice
1 1/4 cups sugar
1/3 cup cornstarch.
 
Cook raspberries & water over medium heat for 5 minutes.  Add lemon juice.  Mix sugar & cornstarch & add to fruit mixture.  Bring back to boil & cook & stir for about 2 minutes until thickened.  Let cool.
 
BATTER
3 cups flour                         1 cup sugar
1 tsp. baking powder            1 tsp. baking soda
1 cup cold butter                  2 eggs lightly beaten
1 cup sour cream                 1 tsp. vanilla
 
Mix flour, sugar, baking powder & baking soda.  cut in butter until mixture resembles course crumbs.  Stir in eggs, vanilla, & sour cream.  Spread half in greased 9x13 in pan.  spread cooled raspberry mixture over it.  Spoon remaining batter over top of raspberries.
 
Topping
 
1/2 cup flour                 1/2 cup sugar
1/4 cup soft butter         1/2 cups chopped pecans. {I use walnuts}
 
Mix all together & sprinkle on top of cake.
 
Bake at 350 for 40-50 minutes.  I check after 40 minutes.
 
GLAZE****
 
1/2 cup powdered sugar
2 tsp milk
1/2 tsp. vanilla.
 
Mix all together & drizzle over warm cake.
 
********  I just mix  powder sugar & vanilla together & then add milk.  I make more than the recipe calls for.
 
***  I have used blueberries & Dee has used blackberries.   They are all good.