1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans heavily with butter or non-stick spray. (You can also line them with parchment paper for easier removal).

2. Cream Butter & Cheese: In a large mixing bowl, beat the softened butter, softened cream cheese, and sugar together using an electric mixer until light, fluffy, and smooth (about 3–4 minutes).

3. Add Eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

4. Combine Dry Ingredients: In a separate medium bowl, whisk together the 2 cups of gluten-free flour, baking powder, and salt.

5. Mix Batter: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed just until combined. Do not overmix.

6. Fold Berries: In a small bowl, toss the blueberries with the 2 tablespoons of flour (this helps prevent them from sinking to the bottom). Gently fold the coated blueberries into the batter by hand.

7. Bake: Divide the batter evenly between the two prepared loaf pans. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. (Check at 40 minutes; if the tops are browning too fast, tent loosely with aluminum foil).

8. Cool: Remove from the oven and let the loaves cool in the pans for about 10–15 minutes. Then, transfer them to a wire rack to cool completely before slicing.