Preheat oven to 350 degrees. Grease a 9x5 loaf pan with butter or cooking spray.

In a large mixing bowl, whisk together dry ingredients – 1 ½ cups of all-purpose flour, baking powder, salt, and sugar. In a separate bowl, whisk together wet ingredients – Greek yogurt, vegetable oil, eggs, vanilla extract, and milk. 

Then add the wet ingredients to the dry, and mix until just incorporated. Fold about ¾ of the white chocolate chips into the batter. Save the remainder of the chips for the top of the cake.  

Toss the container of raspberries in 1 tbsp. of all-purpose flour. Gently fold in raspberries to the batter until evenly distributed. Pour batter into the loaf pan and top with remaining chocolate chips. 

Bake for about 60 -75 minutes or until a toothpick is inserted and comes out clean. Allow to cool before removing from pan and slicing.