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1
Thaw and drain the frozen red raspberries well, reserving 13 cup of syrup.
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2
Pick over the fresh berries.
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3
In a heavy saucepan, combine the sugar and cornstarch, add the reserved syrup and lemon juice, and combine the mixture well.
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4
Add the thawed fruit and the fresh black raspberries, bring the liquid to a boil over moderate heat, stirring constantly, and simmer the mixture for 5 minutes.
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5
In a large bowl, cream the butter.
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6
Add the sugar, a little at a time, beating and beat the mixture until it is light and fluffy.
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7
Add the egg and vanilla, and beat the mixture until it is smooth.
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8
Into a bowl, sift together the flour, baking powder, and salt.
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9
Add flour mixture to the butter mixture in small batches, alternating with additions of milk.
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10
Beat well after each addition and blend the batter until it is smooth.
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11
Spread the batter evenly in a lightly buttered 9-inch square baking pan.
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12
Spoon the berry mixture over it.
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13
Bake in the middle ofa preheated 350F (180C) F oven for 20 minutes.
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14
Reduce heat to 325F (160C) and bake for 20 to 25 minutes more or until tester comes out clean.
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15
Let it cool on a rack for 10 minutes.
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16
Serve with cream or whipped cream.
