Cook raspberries in water over medium heat for 5 minutes. Add lemon juice. Combine sugar and cornstarch; stire into fruit mixture. Bring to boil. Cook and stir for 2 minutes or until thick. Cool.
In bowl combine flour, sugar, baking power, and baking soda. Cut in butter. Stir in egg,sour cream and vanilla. Batter will be STIFF.
Spread half of batter into greasted 9x9 baking dish. Spread raspberry filling over batter. Spoon (drop) remaining batter over filling. Sprinkle topping ingredients over top.
Bake 350 degrees for 40-45 minutes or until golden brown. If using, drizzle glaze over warm cake. Serves 6.