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Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans and set aside.
In a bowl, toss the blueberries with 2 tablespoons of flour. This helps prevent them from sinking during baking.
In a large mixing bowl, beat together softened butter, cream cheese, sugar, and vanilla extract until smooth and creamy.
Add eggs one at a time, mixing well after each addition to keep the batter smooth and fluffy.
In a separate bowl, whisk together the remaining flour, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture. Mix until just combined—do not overmix.
Gently fold the flour-coated blueberries into the batter.
Divide the batter evenly between the prepared loaf pans. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
Let the loaves cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy.