Preheat and prep your oven to 350°F and grease two 9×5-inch loaf pans with butter or cooking spray.

Toss blueberries with 2 tablespoons flour in a small bowl and set aside—this coating prevents them from sinking to the bottom.

Cream together butter, cream cheese, and sugar in a large bowl using an electric mixer for 3-4 minutes until light and fluffy. The mixture should look pale and increase in volume.

Add salt and vanilla and mix until combined, then add eggs one at a time, beating well after each addition to ensure proper emulsification.

Combine dry ingredients by whisking together flour and baking powder in a separate bowl—this distributes the leavening evenly.

Alternate adding half the flour mixture to the butter mixture, then add all the milk, then finish with remaining flour. Mix just until combined—overmixing develops gluten and makes the bread tough.

Fold in blueberries gently using a spatula, being careful not to break them. The batter will be thick, which is exactly what you want.

Divide batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.

Bake for 50-55 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If tops brown too quickly, tent loosely with foil during the last 15 minutes.

Cool in pans for 15-20 minutes, then turn out onto a wire rack to cool completely before slicing.