1. Preheat oven to 350°F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan.

2. In a large bowl, whisk together 2 cups plus 2 tablespoons flour, brown sugar, granulated sugar, baking soda, and salt.

3. In a medium microwave-safe bowl, melt the butter, then let it cool slightly.

4. Add the egg, buttermilk, oil, and vanilla to the melted butter and whisk to combine.

5. Pour the wet ingredients over the dry ingredients and stir just until combined. Do not overmix; the batter should be slightly lumpy.

6. In a medium bowl, toss the raspberries with the remaining 2 tablespoons flour.

7. Gently fold the raspberries into the batter.

8. Transfer the batter to the prepared loaf pan and smooth the top lightly with a spatula.

9. Bake for 45–60 minutes, or until the top is set, slightly domed, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs.

10. Cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely before slicing.