1. Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans with butter or nonstick spray. Line with parchment if desired for easy removal.

2. Toss blueberries with 2 tablespoons flour in a small bowl. This prevents sinking and keeps berries juicy throughout. Set aside.

3. In a large bowl, beat softened butter, cream cheese, sugar, and vanilla on medium speed until light and fluffy, about 2 minutes.

4. Add eggs one at a time, beating well after each (about 30 seconds). Scrape down bowl sides as needed for even mixing.

5. In a separate bowl, whisk remaining 2 cups flour, baking powder, and salt.

6. Gradually mix dry ingredients into wet batter on low speed until just combined. Avoid overmixing to keep the texture tender.

7. Gently fold in floured blueberries with a spatula. Batter will be thick.

8. Divide batter evenly between prepared pans, smoothing tops with spatula.

9. Bake 45-50 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tent with foil after 30 minutes if tops brown too quickly.

10. Cool in pans on wire rack 10 minutes. Run a knife around edges, then invert loaves onto rack to cool completely (about 2 hours).