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Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk or sour cream.
Gently fold in the blueberries, taking care not to crush them.
Set the batter aside while preparing the cream cheese layer.
In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
Pour half of the batter into the prepared pan, spread evenly, then add the cream cheese mixture. Top with remaining batter.
Bake for 55–65 minutes, or until a toothpick inserted into the loaf comes out mostly clean.
Allow to cool before slicing.