For the white chocolate raspberry loaf cake:

1. Preheat your oven to 350°F.
2. Gently toss your raspberries with your two teaspoons of flour and set aside.
3. Generously butter and flour your 8.5 x 4.5 x 2.5 inch loaf pan or coat it with a spray like Baker’s Joy or homemade equivalent. Alternatively, you may line a straight-sided loaf pan with parchment paper for another easy removal method. 
4. In a medium-sized mixing bowl, combine flour, baking powder and soda, and salt. Set aside. 
5. Using a hand mixer or electric mixer with a paddle attachment, cream butter, vanilla extract, and sugar together until light and fluffy (about 4 minutes on medium-high).
6. Scrape down your mixing bowl and begin adding two of your remaining wet ingredients: Greek yogurt and canola oil. Mix until well-incorporated, about 1 minute.
7. Scrape down your bowl and then pour your eggs into the bowl one at a time, mixing the first one before adding the next. Mix on medium-high speed for three minutes.
8. Scrape the sides of your bowl, and add your dry ingredients to it, mixing together with the hand or stand mixer for about 30 seconds on medium-low. Fold in your coated raspberries, and finish incorporating all ingredients with a spatula by hand to avoid over-mixing. 
9. Pour batter into pan and gently tap pan on towel-covered counter to remove air bubbles. 
10. Scatter your white chocolate chips evenly across your loaf.
11. Bake for 45 – 50 minutes or until toothpick inserted into the center comes out clean and loaf is beginning to pull away from the sides of the pan. Cool loaf in pan for 10 minutes before inverting on a cooling rack.

For the white chocolate ganache:

1. After loaf has cooled, heat heavy cream in a pot over the stove. Once the cream is simmering, pour it over your white chocolate chips in a microwaveable bowl. Let heavy cream and white chocolate sit for about 3 minutes before whisking together until smooth. If your chips aren't melting, pop the bowl into the microwave in 5-second bursts on medium-high heat. Repeat until mixture is smooth.
2. Let glaze cool for 15-20 minutes. This helps it thicken. I don't recommend putting it in the refrigerator to speed up the process - it can change in consistency and separate. 
3. Generously pour over loaf, and spread crushed freeze-dried raspberries on top.