Preheat & Prep: Preheat your oven to 350°F (175°C). Generously grease two 9x5-inch loaf pans and line the bottoms with parchment paper. Set aside.

Coat Blueberries: In a small bowl, toss the blueberries with the 2 tablespoons of flour until fully coated. Set aside.

Cream Fats & Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter, cream cheese, granulated sugar, and vanilla extract until light, pale, and smooth (about 3-4 minutes).

Add Eggs: Add the eggs one at a time, mixing well on low speed after each addition. Scrape down the sides of the bowl as needed.

Mix Dry Ingredients: In a separate medium bowl, whisk together the remaining 2 cups of flour, baking powder, and salt.

Combine: Gradually add the dry flour mixture into the wet ingredients. Mix on low speed until just incorporated. Do not overmix.

Fold: Gently fold the flour-coated blueberries into the thick batter using a rubber spatula.

Bake: Divide the batter evenly between the two prepared loaf pans. Smooth the tops. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let the loaves cool in the pans on a wire rack for exactly 10 minutes. Run a knife around the edges, then invert the loaves onto the wire rack to cool completely before slicing.