I haven’t tested making this recipe using fresh berries, but I believe you can. Use the same recommended amounts in cup measurements (not weight) for the dried blueberries and cranberries. Or you can use 2/3 cup fresh blueberries if you like and leave out the cranberries. Be careful when mixing the blueberries into the dough as they will “bleed” if they break and you’ll have purple cookies. It’s okay if they break a little, but try your best to keep them in tact when incorporating with the cookie dough. When they are baked, they will burst due to the heat and leave beautiful purple streaks on each cookie.