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Set oven to 350°F and grease two 9×5-inch loaf pans.
Toss blueberries with 2 tablespoons flour; set aside.
Beat butter, cream cheese, sugar, and vanilla until fluffy.
Mix in eggs one at a time until smooth.
Stir together 2 cups flour, baking powder, and salt.
Gradually fold dry mix into wet ingredients.
Gently fold in blueberries using a spatula.
Divide batter into pans and bake 45–55 minutes, until golden.
Let rest 10 minutes in pan, then transfer to a wire rack to cool.
Slice, plate, and enjoy your Blueberry Cream Cheese Loaf!