1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
6. Gently fold in the raspberries and white chocolate chips, being careful not to crush the berries.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

A tip from my kitchen: If you’re worried about the raspberries sinking to the bottom, toss them in a bit of flour before folding them into the batter. This little trick often works wonders!