Raspberry Wheat Question

I am getting ready to start my first fruit beer and I am curious as to what receipts to follow. Should I go with a Hefeweisen style receipt and add the berries during a second fermentation or should I be looking at another type of receipt all together.

Thanks for any help.

I just kegged a batch of Hefeweizen made with blood oranges and it turned out great. I modified an extract recipe out of Sam Calagione's book...

...it tells you to heat the fruit in a gallon or two of water to 170 degrees and let it steep. Then you top off your fermenter with that concoction before you add the yeast.

This recipe actually had a quick turnaround time, you have time to do a couple of batches to perfect an awesome summer beer.

Would I be better to go with a regular wheat concoction?

What kind of better wheat concoction do you mean? Are you doing extract?