Ramona: Thanks for posting the link for this recipe. I love raspberries and found a sale (still not cheap!)this week. I made a 9 inch round cake to see if I liked it. I did! Then I made a 9 x 13, baking at 375 for 35 minutes as per one poster on the link. A slice of the cake hit the spot with my cup of coffee, and I will take the larger cake to church tomorrow for our coffee hour. Thanks again for posting it.

I'm not Debby but check the recipes below. Here is a link that might be useful: Gobs

I know this is late, but I'll add it for a future blackberry dessert craving! Blackberry Buttermilk Panna Cottas with Blackberry Compote For panna cottas 3/4 lb blackberries (about 3 cups) 1 1/4 cups well-shaken buttermilk 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes) 1/4 cup water 1 1/2 cups heavy cream 2/3 cup sugar 2 tablespoons blackberry syrup, store-bought or homemade (see cooks' note, below) For compote 1/2 cup water 1/2 cup crème de cassis 2 tablespoons sugar 1 1/2 tablespoons fresh lemon juice 1/2 lb blackberries (about 2 cups) Special equipment: 6 (6-oz) molds (preferably nonreactive) Make panna cottas: Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours. Make compote while panna cottas finish chilling: Boil water, crème de cassis, and sugar in a small saucepan, stirring occasionally, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and gently stir to combine. To serve panna cottas, run a thin knife along edge of molds to loosen if necessary and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Spoon berries and syrup over and around each panna cotta. Cooks' notes: To make blackberry syrup, heat 1/4 cup blackberry jam with 1 tablespoon water in a small saucepan over moderately low heat, stirring, until jam is dissolved. Pour mixture through a fine-mesh sieve into a small bowl, pressing on and then discarding solids. Panna cottas can be chilled in molds up to 1 day. Compote can be made 2 hours ahead and kept at room temperature. Linda

You can use your Bumbleberry Pie recipe if it is a recipe that you like. Bumbleberry is just a mix of berries. I use blackberries interchangeable with raspberries in pies and desserts. You can even make individual Blackberry Galettes. Home Cookin Chapter: Recipes From Thibeault's Table Raspberry Pie ============= Raspberry Pie The Canadian Living Test Kitchen Ingredients: 1 pastry for 9-inch (23cm) 4 cups (1 L) raspberries 1 cup (250 mL) granulated sugar 3 tablespoons (45 mL) all-purpose flour 1 tablespoon (15 mL) lemon juice 1 tablespoon (15 mL) butter Milk or cream Sprinkle granulated sugar Preparation: Line 9-inch (23 cm) pie plate with pastry. In large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter. Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar. Bake in 425ðF (220ðC) oven for 15 minutes; reduce heat to 350ðF (180ðC) and bake for 45 to 60 minutes longer or until raspberries are tender, filling thickened and crust golden.