Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing it.

In a stand mixer, cream softened salted butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add room temperature eggs one at a time, then add vanilla extract and mix until just combined.

In a separate bowl, whisk together flour and baking powder, then mix into the wet batter on low speed.

Pour one-third of the batter into the loaf pan and gently fold blueberries into the remaining batter.

Pour the blueberry-infused batter over the first layer and press a few extra blueberries on top.

Bake for 60–80 minutes, covering with aluminum foil if it browns too quickly, and check for doneness.

Let the bread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.