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Preheat oven to 350°F and grease two 9×5-inch loaf pans.
Toss blueberries with 2 tablespoons flour and set aside.
In a large bowl, beat butter, cream cheese, sugar, and vanilla until smooth.
Add eggs one at a time, mixing well after each addition.
In another bowl, whisk 2 cups flour, baking powder, and salt. Gradually mix into the wet ingredients until combined.
Gently fold in blueberries and pour batter into prepared pans.
Bake for 45–55 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then remove and cool completely before slicing.