Preheat your oven to 350 degrees (F).
In a mixing bowl, toss the blueberries with 2 tablespoons flour, then set aside.
In a stand mixer, cream together butter, cream cheese, sugar, and vanilla. Add one egg at a time, beating well after each egg.
In another bowl combine the flour, baking powder, and salt. Slowly mix it into the wet batter until combined. Fold in your blueberries with a spatula.
Pour the batter into two greased 9 x 5-inch bread pans and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
Let rest for ten minutes, then flip the bread out onto a wire cooling rack and let cool completely.
For an optional drizzle to add over the bread, whisk together until smooth, 1/2 cup powdered sugar with 2 - 3 teaspoons milk or cream. Drizzle over the tops of the cooled bread and allow to set for 30 minutes before serving.
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