1. Prepare the Oven and Loaf Pan: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Grease and Line Pan: Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. Line the bottom of the pan with parchment paper, leaving an overhang on the two long sides. This will make it easier to lift the bread out of the pan after it’s baked.
   • Tip: You can also lightly flour the greased pan for extra insurance against sticking.

2. Make the Bread Batter: Combining Wet and Dry Ingredients

1. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Alternate Dry Ingredients and Milk: Gradually add the dry ingredients to the wet ingredients, alternating with the milk (or buttermilk), beginning and ending with the dry ingredients. Mix on low speed until just combined.
   • Example: Add about ⅓ of the dry ingredients, mix, then add ½ of the milk, mix, and repeat, ending with the final ⅓ of the dry ingredients.
   • Tip: Don’t overmix the batter, as this can result in a tough bread.

3. Prepare the Cream Cheese Filling: A Tangy and Sweet Swirl

1. Beat Cream Cheese: In a separate bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy, about 1-2 minutes.
2. Add Sugar: Gradually add the ¼ cup of granulated sugar and beat until well combined.
3. Incorporate Egg and Vanilla: Add the egg and vanilla extract to the cream cheese mixture. Beat on low speed until just combined.

4. Assemble the Bread: Creating the Layers

1. Toss Blueberries with Flour: If you haven’t already, toss the blueberries with 1 tablespoon of flour.
2. Fold in Blueberries: Gently fold the blueberries into the bread batter.
3. Pour Half of Batter: Pour about half of the bread batter into the prepared loaf pan and spread it evenly with a spatula.
4. Spread Cream Cheese Filling: Carefully spread the cream cheese filling in an even layer over the batter in the pan.
5. Top with Remaining Batter: Pour the remaining bread batter over the cream cheese filling, spreading it carefully to cover the filling completely.
   • Tip: It’s okay if some of the cream cheese filling peeks through.

5. Bake to Perfection: Achieving a Moist and Tender Crumb

1. Bake: Bake in the preheated oven for 55-65 minutes.
2. Check for Doneness: The bread is done when a wooden toothpick inserted into the center comes out clean (or with just a few moist crumbs attached). The top should be golden brown.
   • Tip: If the top of the bread starts to brown too quickly, you can loosely cover it with a piece of aluminum foil during the last 15 minutes of baking.

6. Cool and Serve: Enjoying Your Creation

1. Cool in Pan: Let the bread cool in the loaf pan for at least 10 minutes before transferring it to a wire rack. This allows it to firm up and prevents it from breaking when you remove it from the pan.
2. Cool Completely: Let the bread cool completely on the wire rack before slicing and serving.
   • Tip: Patience is key! The bread will slice more cleanly when it’s completely cool.