Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.

In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt.

In a stand mixer or a large bowl, beat the softened unsalted butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Carefully alternate adding the dry mixture and whole milk to the butter mixture, beginning and ending with the flour.

Fold the fresh blueberries into your batter.

In a separate bowl, combine cream cheese with 1/4 cup of sugar and mix until smooth.

Pour half of the prepared batter into the greased loaf pan, dollop the cream cheese mixture, and top with remaining batter.

Bake for 55 to 60 minutes, checking for doneness with a toothpick.

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack.