Drizzle butter in 9 inch cake pan and sprinkle sugar on top.
Place berries in mixture open side up.
Sprinkle almonds on top.
Mix remaining ingredients (except garnish) and beat for 4 minutes.
Pour batter over top of almonds.
Bake at 350 for 35-40 minutes, until it passes the toothpick test.
Place serving plate over the top and flip, leaving the pan in place for 1 minute.
Remove pan and let stand 10 minutes.
Garnish with raspberries and almonds.