Instructions:

Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it and lining it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually mix the dry ingredients into the wet mixture, alternating with the milk. Gently fold in the blueberries last, being careful not to overmix.

In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy to create the filling.

Pour half of the batter into the prepared loaf pan and spread it evenly. Layer the cream cheese mixture on top, followed by the remaining batter.

Bake the loaf in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil.

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

For best results, ensure that all your ingredients are at room temperature, and remember to coat the blueberries in a bit of flour to prevent them from sinking in the batter.

This bread can be stored in an airtight container at room temperature for up to three days or refrigerated for up to five days. If you want to enjoy it longer, consider freezing it for up to three months. When ready to serve, you can drizzle a lemon or vanilla glaze on top for an extra touch of sweetness