Preheat and Prep:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

Dry Ingredients:

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Wet Ingredients:

3. In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
4. Beat in the eggs, one at a time, followed by the vanilla extract.

Combine:

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing.

Blueberries:

6. Gently fold in the blueberries. If using frozen blueberries, toss them in a small amount of flour before folding in to prevent sinking.

Cream Cheese Filling:

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

Assemble:

8. Pour half the bread batter into the prepared loaf pan. Spread the cream cheese filling evenly over the batter. Top with the remaining batter, spreading it out gently and evenly.

Bake:

9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil during the last 15 minutes.

Cool and Serve:

10. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!