Yogurt helps these sweet bites stay moist and chewy.
Preheat the oven to 350°.
Place softened butter in a large bowl, and whisk until it is pale yellow and light.
Add sugar and whisk until mixture is light and fluffy.
Whisk in the eggs, one at a time, followed by the vanilla yogurt.
Fold in flour and salt until combined.
Fold in nuts until they are well distributed throughout the batter.
Transfer the batter to a 9x13-inch baking pan, smoothing it out evenly.
Sprinkle fresh raspberries over the top and push some of them into the batter using a toothpick.
Bake until the blondies have puffed slightly around the edges and are shiny on the surface, about 30 minutes. They will be very moist in the center.
Remove from oven and let cool before cutting into squares.