- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined. Do not overmix.
- Toss the blueberries with 1 tablespoon of flour. Gently fold them into the batter.
- In another bowl, beat the softened cream cheese with the sugar until smooth. Add the egg yolk and vanilla and mix until creamy.
- Spread about half of the blueberry batter into the prepared loaf pan.
- Spoon the cream cheese mixture over the batter and gently spread it into an even layer.
- Add the remaining blueberry batter on top and carefully smooth the surface.
- Scatter the remaining blueberries over the top. Sprinkle with coarse sugar if desired.
- Bake for approximately 55–70 minutes, or until the top is golden brown and a toothpick inserted into the cake portion comes out clean. Avoid inserting the toothpick directly into the cream cheese layer.
- Remove from the oven and let the loaf cool in the pan for about 15–20 minutes.
- Carefully lift the loaf out using the parchment paper and allow it to cool completely on a wire rack.
- For the cleanest slices, refrigerate the cooled loaf for about 1 hour before cutting.
Slice, serve, and enjoy this incredibly soft, creamy, blueberry-filled loaf! 🫐🍰
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