2 cups plus 2 tablespoons all-purpose flour, divided
2 cups fresh or frozen blueberries
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
4 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon salt
PREPARATION
Preheat oven to 350°F and grease two 9×5-inch loaf pans. Set aside.
Toss blueberries with the 2 tablespoons of flour. Set aside.
In a large mixing bowl, beat the butter, cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition.
In a separate bowl, stir together the remaining 2 cups flour, baking powder, and salt. Gradually mix into the wet ingredients until thoroughly incorporated.
Gently fold in blueberries and pour batter into prepared loaf pans. Bake until a toothpick inserted into the center comes out clean, 45-55 minutes.
Let cool on wire rack 10 minutes before running a knife along the edges and inverting out onto wire rack to cool completely.