Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined.

In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer on medium speed for about 2–3 minutes until light and fluffy.

Beat in the eggs one at a time, fully incorporating each before adding the next, along with the vanilla extract.

Gradually add the dry mixture to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.

Gently fold in the blueberries until evenly distributed throughout the batter.

In a separate bowl, beat the cream cheese with sugar, another egg, and a splash of vanilla until creamy and smooth.

Pour half of the prepared batter into the loaf pan, then spoon the cream cheese mixture over the batter before topping with the remaining batter.

Place the loaf pan in your preheated oven and bake for 50-60 minutes, checking for doneness.

Let the Blueberry Cream Cheese Bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.