Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easier removal.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition before stirring in the vanilla extract.

Gradually mix in the dry ingredients alternating with milk, starting and ending with the flour mixture. Mix just until combined; be careful not to overmix as this can result in denser bread.

Gently fold in your floured blueberries, ensuring they are evenly distributed throughout the batter without breaking them apart too much.

In a separate bowl, beat together cream cheese, sugar, egg, and vanilla until smooth and creamy—this will create a luscious layer within your bread.

Pour half of your prepared batter into the loaf pan and spread it evenly across the bottom. Next, spread your cream cheese mixture evenly over that layer before topping it off with remaining batter carefully covering all areas of cream cheese filling. Bake for about 55-65 minutes or until a toothpick inserted comes out clean; cover loosely with foil if browning too quickly.

Allow to cool for about ten minutes before transferring it onto a wire rack to cool completely before slicing!