2 cups fresh raspberries or blueberries,
    washed and dried
Juice of 1/2 lemon
1 3/4 cups granulated sugar (divided)
3 tablespoons butter (room temperature)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt (divided)
1/2 cup milk
1 tablespoon cornstarch
1 cup boiling water

Pour berries into well-greased 8-inch square pan. Sprinkle berries with lemon juice.

In bowl, combine 3/4 cup of the sugar and butter. In second bowl, combine flour, baking powder and 1/4 teaspoon of the salt and mix well. Alternately add flour mixture and milk to sugar/butter mixture. Spread batter over berries.

Preheat oven to 375 degrees F.

Make topping: Combine remaining 1 cup sugar, cornstarch and remaining 1/4 teaspoon salt. Mix well, then sprinkle mixture evenly over batter in pan. Pour boiling water over all.

Bake in preheated oven 1 hour or until a wooden pick inserted into top part of cake near center comes out clean, or when center springs back when pressed lightly with finger. Top of cake will be light brown. Serve with whipped cream or vanilla ice cream.

Makes about 9 servings.