Fresh Raspberries
Fresh raspberries weigh 125g per cup — lighter than blueberries because the hollow center holds air. Extremely fragile; layer with paper towels in the fridge to absorb moisture, and don't wash until ready to use. A 6oz (170g) clamshell yields about 1⅓ cups. Frozen raspberries work in muffins and sauces but turn mushy in fresh applications. To prevent bleeding in cakes, toss with cornstarch and use frozen straight from the freezer.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.