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3. Blend Wet Ingredients:
In a separate bowl, beat the butter and cream cheese until smooth and creamy. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract.
4. Combine Mixtures:
Add the dry ingredients to the wet mixture in batches, alternating with the milk. Begin and end with the dry mixture, stirring just until incorporated.
5. Add Blueberries:
Fold the flour-coated blueberries gently into the batter. Spread the batter evenly in the prepared loaf pan.
6. Bake and Cool:
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before moving it to a wire rack to finish cooling.
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