Wow, this is my first time trying this and it’s delicious! Definitely having it again tomorrow!

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.

In a medium bowl, toss the blueberries with a tablespoon of flour to coat. This helps prevent them from sinking to the bottom of the bread.

In a large bowl, whisk together the remaining flour, granulated sugar, brown sugar, salt, baking powder, and baking soda.

In another bowl, beat the softened butter and cream cheese together until smooth and creamy.

Add the eggs, one at a time, to the butter and cream cheese mixture, beating well after each addition.

Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the blueberries.

Pour the batter into the prepared loaf pan and spread it evenly.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

For a citrus twist, add the zest of one lemon to the batter. If you have picky eaters who aren’t fond of blueberries, try substituting with raspberries or chopped strawberries. For a nutty crunch, fold in a half cup of chopped walnuts or pecans. You can also make this recipe gluten-free by using a 1:1 gluten-free flour blend.