Preheat your oven to 175°C (350°F). Line your loaf pan with parchment paper. Leave some paper hanging on the sides. This helps remove the loaf easily later.

In a bowl, add flour, baking powder, baking soda, and salt. Mix well using a whisk. This step ensures even baking and prevents lumps in the batter.

In another bowl, beat softened butter and sugar. Mix until light and fluffy. This takes about 2–3 minutes. It creates a soft texture in your loaf.

Add eggs one at a time. Mix well after each addition. Then add vanilla extract. The batter should look smooth and slightly creamy at this stage.

Slowly add the dry mixture into the wet mixture. Add milk in between. Mix gently. Do not overmix. Stop as soon as everything is combined.

Take your blueberries and coat them with one tablespoon flour. This helps them stay evenly spread in the loaf while baking.

In a separate bowl, mix cream cheese, sugar, egg, and vanilla. Beat until smooth and creamy. Make sure there are no lumps.

Pour half of the loaf batter into the pan. Spread evenly. Add the cream cheese mixture on top. Then pour the remaining batter over it carefully.

Sprinkle blueberries on top and gently press some into the batter. This gives a nice look and flavor in every bite.

Bake for 50–55 minutes. Check with a toothpick. If it comes out clean, the loaf is ready. Let it cool in the pan for 10 minutes.

Transfer the loaf to a cooling rack. Let it cool completely before slicing. This keeps the slices neat and beautiful.