Fresh raspberry blondies

During this wonderful hot, sunny weather, I’ve been converted to the merits of this lovely soft cake.  The inclusion of fresh fruit makes the cake very moist, light and strangely refreshing. Both strawberries and raspberries have been very successful. Just follow the recipe here but substitute 100 g of fresh raspberries. (In fact, I added 200 g raspberries which maximised the flavour and made it feel less like indulging in cake.) White nectarine and almond blondies next?

Raspberry and almond blondies