Readers share their best berry recipes. We’re still looking for recipes using berries of any kind. If you have a good recipe, please send it in.

Thank you, Dotti Milner of Springfield, Ill., for sharing some of your berry recipes.


“The blueberry lemon bread won a blue ribbon at the Illinois State Fair several years ago,” said Milner.


The brownie recipe calls for white chocolate and raspberries. It is drizzled with more white chocolate.


Blueberry Pound Cake with Sauce


1 cup butter, softened


3 cups sugar


1 ½ teaspoons vanilla extract


½ teaspoon lemon extract


6 eggs


3 cups all-purpose flour


¼ teaspoon baking soda


1 (8-ounce) tub sour cream


3 cups fresh or frozen blueberries


Powdered sugar


Blueberry sauce:


1 cup sugar


¼ cup cornstarch


½ cup cranberry juice concentrate


6 cups fresh or frozen blueberries


In a large mixing bowl, cream butter and sugar for 7 to 9 minutes. Beat in extracts. Add eggs, one at a time, beating well after each addition.


Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries. Spoon into two greased and wax-paper-lined 9-by-5-by-3-inch loaf pans. Bake at 350 degrees 60 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans to wire racks. Sprinkle with powdered sugar.


Sauce: In saucepan, combine sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve the sauce warm or cold with the pound cake.


Note: If using frozen blueberries, do not thaw before adding to batter.


Makes 2 loaves.


Raspberry and White Chocolate Brownies


½ cup butter


2 ounces white chocolate baking bar, cut up


2 eggs


2/3 cup granulated sugar


1 teaspoon vanilla extract


1 cup all-purpose flour


½ teaspoon baking powder


Dash of salt


½ cup chopped almonds, toasted


1 cup fresh raspberries


2 ounces white chocolate baking bar, melted


Preheat oven to 350 degrees. Line 8-by-8-by-2-inch pan with foil; grease foil and set aside.


In medium saucepan, melt butter and add cut-up chocolate over low heat. Stir frequently. Remove from heat. Stir in eggs, sugar and vanilla. Beat lightly with wooden spoon just until combined. Stir in flour, baking powder, salt and almonds.


Spread batter in prepared pan. Sprinkle with raspberries. Bake 30 to 35 minutes or until golden. Cool in pan on a wire rack. Lift whole brownies from pan using foil. Cut into bars or circles with a 2-inch round cutter. Drizzle brownies with melted white chocolate.


Makes 16 to 20.


-- We’re still looking for recipes using berries of any kind. If you have a good recipe, please send it in.


The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or email food@sj-r.com. Please include your name, city and daytime phone number.