1. Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans with butter or non-stick spray, then dust lightly with flour. Tap out excess.

2. Prep Blueberries: In a small bowl, toss blueberries with 2 Tbsp flour. Set aside. This keeps them suspended in the batter.

3. Cream Wet Ingredients: In a large bowl, use a hand mixer or stand mixer to beat butter, cream cheese, and sugar on medium speed until light and fluffy, about 2-3 minutes. Add vanilla and eggs one at a time, mixing well after each (about 20 seconds per egg).

4. Add Dry Ingredients: In a separate bowl, whisk 2 cups flour, baking powder, and salt. Gradually mix into wet ingredients on low speed until just combined. Avoid overmixing.

5. Fold in Blueberries: Switch to a spatula and gently fold in floured blueberries. Batter will be thick.

6. Fill Pans: Divide batter evenly between prepared pans, smoothing tops with spatula.

7. Bake: Place in center rack. Bake 45-55 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If browning too fast, tent with foil after 30 minutes.

8. Cool: Cool in pans 15 minutes, then run a knife around edges and turn out onto wire racks to cool completely (about 2 hours).

9. Glaze (Optional): Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled loaves.