Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
Whisk together flour, baking powder, and salt in a separate bowl.
Beat butter and sugar until light and fluffy.
Mix in eggs one at a time, then stir in vanilla, scraping the bowl as needed.
Add flour mixture in batches, alternating with milk. Mix gently to avoid a dense loaf.
Toss blueberries in flour, then fold them into the batter.
Pour half the batter into the pan. Spread the cream cheese layer on top, then add the remaining batter.
Use a knife to gently swirl the layers together.
Bake 55–65 minutes, covering loosely if the top browns too quickly. A toothpick should come out mostly clean.
Cool in the pan for 15 minutes, then transfer to a wire rack. Slice once set.
Soft, buttery, tangy, and sweet—every slice of this Blueberry Cream Cheese Loaf is comfort baked into perfection.
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