1. **Preheat:** Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.

2. **Make the Filling:** In a medium bowl, beat the softened cream cheese, ¼ cup sugar, 1 egg, and 1 teaspoon vanilla with a hand mixer until smooth and creamy. Set aside.

3. **Mix Dry Ingredients:** In a separate bowl, whisk together 1 ¾ cups of the flour (reserve ¼ cup for the berries), baking powder, and salt.

4. **Make the Batter:** In a large bowl, cream the softened butter and 1 cup sugar together until light and fluffy (about 3 minutes). Beat in the 2 eggs, one at a time, followed by the vanilla extract and sour cream.

5. **Combine:** Gradually stir the flour mixture into the wet ingredients, alternating with the 2 tablespoons of milk. Mix just until combined and no flour streaks remain.

6. **Prep Berries:** In a small bowl, toss the blueberries with the reserved ¼ cup of flour. (This coating prevents them from sinking to the bottom of the loaf). Gently fold the berries into the batter.

7. **Layer:** Pour about half of the batter into the prepared loaf pan, smoothing it out. Spoon the cream cheese filling over the batter, leaving a small border around the edges so it doesn’t touch the pan directly.

8. Top with the remaining batter, carefully spreading it to cover the cream cheese layer.

9. **Bake:** Bake for 55–65 minutes. Use a toothpick to test the center—it should come out clean or with moist crumbs (try to miss the cream cheese layer when testing). If the top browns too fast, tent it with foil after 40 minutes.

10. **Cool:** Let the loaf cool in the pan for at least 30 minutes, then lift it out onto a wire rack to cool completely before slicing.