Preheat the Oven:

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

Prepare the Cream Cheese Filling:

• In a mixing bowl, beat the softened cream cheese, ¼ cup of sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy. Set aside.

Make the Bread Batter:

• In another bowl, whisk together the 1 ¾ cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
• In a large mixing bowl, cream together the ½ cup softened butter and ¾ cup sugar until light and fluffy. This can be done with a hand mixer or stand mixer.
• Add the 2 eggs, one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the ½ cup milk (or buttermilk), beginning and ending with the dry ingredients. Mix until just combined.
• Gently fold in the 1 cup of blueberries, which have been tossed in 1 tablespoon of flour to prevent sinking.

Assemble the Bread:

• Pour half of the bread batter into the prepared loaf pan.
• Add a layer of the cream cheese filling on top of the batter, spreading it out evenly.
• Spoon the remaining bread batter over the cream cheese filling, smoothing it out gently.
• Using a knife or a skewer, swirl the cream cheese filling slightly into the bread batter to create a marbled effect.

Bake:

• Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean (with a few moist crumbs).
• If the top starts to brown too quickly, cover the loaf loosely with aluminum foil and continue baking until fully done.

Cool:

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

Serve:

• Slice the bread once it has cooled to room temperature. Serve and enjoy the creamy, berry-filled goodness!