In a small bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy for 2-3 minutes.

In a large mixing bowl, whisk melted butter and sugar until combined. Add eggs, vanilla extract, and milk, stirring until smooth.

In a separate bowl, sift together flour, baking powder, and salt. Gradually fold into the wet mixture.

Gently fold in blueberries, being careful not to crush them.

Preheat oven to 350°F (175°C) and grease a loaf pan. Pour half of the batter, add cream cheese mixture, top with remaining batter and swirl.

Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes before transferring to a wire rack.