Ingredients

125 g (8 tbsp, 1 US stick) unsalted butter

3/4 cup caster sugar (superfine sugar)

1 cup plain yogurt, room temperature (full fat preferred)

2 large eggs, room temperature (~50-55g / 2 oz each)

1 tsp vanilla extract

1 tsp lemon zest (optional)

1 3/4 cup plain flour (all-purpose flour)

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cooking salt or kosher salt

1 1/2 cups raspberries (fresh or frozen, see tips)

2 tsp flour (to toss with raspberries)

1/2 cup white chocolate chips

6–8 extra raspberries (optional, for topping)

1 cup icing sugar (powdered sugar), sifted (for glaze)

1/2 tsp vanilla extract (for glaze)

6 tsp milk (preferably full fat, low or 0% fat also fine)

Pinch of salt (for glaze)

Instructions

Step 1: Preheat the oven to 190°C (375°F) or 170°C fan-forced. Grease and line a 22 x 12 x 7 cm (8.7 x 4.7 x 2.75 inch) loaf pan with baking paper.

Step 2: Toss the raspberries with 2 tsp flour. If using frozen raspberries, keep them in the freezer until ready to add.

Step 3: Melt the butter in a heatproof bowl using the microwave. Let cool slightly, then whisk in the caster sugar.

Step 4: Add yogurt, eggs, vanilla extract, and lemon zest to the butter mixture. Whisk until well combined.

Step 5: Sprinkle the plain flour, baking powder, baking soda, and salt evenly over the wet ingredients. Fold gently with a rubber spatula until just combined. Some lumps are fine—avoid overmixing.

Step 6: Quickly fold in the white chocolate chips and the flour-coated raspberries, including any remaining flour in the bowl. Be gentle with fresh raspberries to avoid crushing.

Step 7: Spoon the thick batter into the prepared loaf pan and roughly level the surface. Press extra raspberries on top if desired.

Step 8: Bake for 40 minutes. Then loosely cover the loaf with foil and bake for an additional 35 minutes if using fresh raspberries, or 40 minutes if using frozen, until a skewer inserted in the center comes out clean.

Step 9: Cool the loaf in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Step 10: For the glaze, whisk together icing sugar, vanilla extract, milk, and a pinch of salt until smooth.

Step 11: Place the wire rack over a tray or plate to catch drips. Drizzle the glaze over the cooled loaf, scraping any excess from the plate to glaze again.

Step 12: Let the glaze set for about 20 minutes to form a crust before slicing and serving.

Tips & Variations

Use full-fat yogurt for the creamiest texture, but low-fat yogurt works in a pinch.

Tossing raspberries in flour helps prevent them from sinking to the bottom during baking.

If using frozen raspberries, keep them frozen until adding to the batter to avoid excess moisture.

Swap raspberries for blueberries or blackberries for a different berry twist.

For a richer flavor, use white chocolate chunks instead of chips.

FAQs

Can I use frozen raspberries in this recipe?

Yes, frozen raspberries can be used. Just toss them with flour and keep them frozen until right before folding into the batter to prevent extra moisture and batter thickening. Add an extra 5 minutes to the covered baking time.

Why do I need to toss raspberries in flour?

Tossing raspberries in flour helps to coat them so they don’t sink to the bottom during baking. This keeps the berries evenly distributed throughout the loaf.