Preheat your oven to 350°F (175°C).

Line your 8x8-inch baking pan with parchment paper and lightly grease it.

Melt the white chocolate in a heatproof bowl in the microwave until smooth.

In a mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until frothy. Gradually add the melted white chocolate.

Sift the flour, baking powder, and salt together, then fold into the wet mixture.

Gently fold in the fresh raspberries, then pour the batter into the prepared pan, creating swirls with the rest of the raspberries on top.

Bake for 25-30 minutes until the edges are golden and a toothpick comes out with a few moist crumbs.

Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.