Crush raspberries with sugar:

In a small saucepan over medium-low heat, stir together raspberries and 2 tbsp sugar. Using a spatula, roughly crush the berries, keeping some intact, for 2 to 3 minutes. Take off the heat and let cool.

Butter and line pan:

Butter a 9x5-inch loaf pan lightly and line it with parchment paper. Set the oven to 350°F (175°C).

Sift dry ingredients:

Into a medium bowl, sift together flour, baking powder, and salt.

Cream butter and cream cheese:

In a large bowl, beat butter, cream cheese, and ¾ cup sugar until pale and airy, roughly 2 minutes.

Beat in eggs:

Add eggs one at a time, beating well after each addition.

Mix flour and milk alternately:

On low speed, beat in half the flour mixture and half the milk. Then add the remaining flour mixture and milk, beating just until combined.

Layer batter and raspberry swirl:

Spread half the batter in the prepared pan. Spoon half the raspberry sauce over it and swirl with a butter knife. Add the remaining batter, then the rest of the raspberry sauce, and swirl again. Tap the pan firmly on the counter a few times.

Bake until toothpick clean:

Bake for 1 hour, or until a toothpick inserted in the center emerges clean.

Cool in pan then rack:

Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool fully.