Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.

In a large mixing bowl, combine your flour, sugar, baking powder, baking soda, and salt until evenly distributed.

In a separate bowl, beat together softened butter and cream cheese until creamy and smooth.

Add the eggs and vanilla extract to the cream mixture, mixing well until fully incorporated.

Gradually fold the dry ingredients into the wet mix until just combined to avoid overmixing.

Carefully fold in the fresh blueberries, ensuring each one is evenly distributed without breaking.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake for 55-65 minutes, checking with a toothpick; it should come out clean when inserted in the center.

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