Cooking Instructions:

Preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan and set it aside.

In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes.

Beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.

Add the milk and gently fold in the blueberries, tossing them with a little flour beforehand to prevent them from sinking.

If using the cream cheese filling, mix the softened cream cheese with a bit of sugar, an egg, and optional flavoring until smooth. Spread half of the batter into the prepared loaf pan, layer the cream cheese filling on top, and then top with the remaining batter.

Bake in the preheated oven for 30-55 minutes, or until a toothpick inserted into the center comes out clean. The baking time will depend on the size of your loaf.

Once baked, let the bread cool in the pan for 10-20 minutes before transferring it to a wire rack to cool completely. If desired, prepare a lemon glaze and drizzle it on top before serving.

For best results, make sure all your ingredients are at room temperature, as this helps achieve a smooth batter and even baking. Don't skip the step of tossing the blueberries in flour; this will help keep them suspended in the batter rather than sinking to the bottom.

If you have any leftovers, store them in a closed container at room temperature for 2-3 days, and enjoy the flavors as they meld together over time.