No problem…I’ve done it many times. Obviously the sweetness can factor in (with any berry) but you mentioned your raspberries are more sweet. It will be fine; just fold them in gently.

Go for it - it should be fine. I substitute different berries all the time.

As a matter of fact, I sub all kinds of fruits for each other, not just berries. I combine them as well.

One difference between these two berries is the raspberries are likely to break down more than the blueberries . When you add blueberries into a batter they, generally, remain intact. They may break open, but the berry is still there as a berry. Raspberries seem a bit more fragile in that regard than does a blueberry. The raspberries might also give off more juice.

Give it a try in your batter. You might like it. And you might find that the raspberries get lost in the batter.

There is no reason that you shouldn try, but there are probably going to be some differences. They might be nice differences, though.

It would matter less if you were making a sauce or a pie filling. Turning berries into a batter is a bit different from baking them in a pie where you expect them to cook down.

I am envious that you have your own raspberries. Us others pay a lot for a handful of these expensive berries.

Ok I'm going to try it this weekend then! I'll report back.

In the recipe, the blueberries are coated with a bit of flour before mixing in, maybe that will help with incorporating the raspberries, too - ? I'll try to use the firmer berries rather than the ones that are kinda already falling apart.

Claudia -- raspberries are super-easy to grow, if you have any room for them in a sunny area give them a try, even just one bush will yield A LOT of berries once it gets settled in. I grow "Caroline", which fruits on new wood, I just hack them to the ground in the spring and boom I'm done (I sacrifice the spring crop on old wood, IME they're not as large or tasty as the late summer crop, plus I'm lazy and just want to hack them down and be done with it instead of marking which canes are which).

The flour helps to keep them suspended, rather than sinking. It works with most anything in a cake (structurally, quickbread is a cake). I'd dust rather than dredge raspberries, both to keep them whole and to not get clumps of flour inside. I've never done that trick with raspberries, however, being more worried about keeping them intact while folding them in, than sinking. IME, with cake, they don't sink badly, unfloured. YMMV

When I use blueberries in a quick bread (or pancakes), I freeze them first. This might help with raspberries as well, but I have not tried that. It might help the raspberries remain intact.

Report back: Not bad! With the blueberries I use 1/2 cup sugar to 1.5 cups flour, the recipe says can up it to 3/4 cup if want it sweeter, so I'll up it by the 1/4 cup next time to cut some of the tartness that is coming from the berries. (not tart-tart by any means, but I think I would prefer as little tartness as possible). But yea - good way to make use of the berries.