Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan and line with a sling of parchment paper for easy removal.
In the bowl of a stand mixer, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and milk until fully combined.
In a medium bowl, sift together 1 ¾ cups of the flour and the baking powder. Reserve 1 tablespoon of flour for tossing the blueberries, if desired.
On low speed, slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Pour 1/3 of the batter into the prepared loaf pan, spreading it evenly.
Gently toss the blueberries with the reserved flour, then carefully fold them into the remaining batter, being mindful not to crush the berries.
Pour the blueberry-filled batter into the loaf pan over the initial layer, then press a few extra blueberries onto the top of the loaf.
Bake in the preheated oven for 60-80 minutes, or until a cake tester inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 20 minutes before removing it to finish cooling on a wire rack. You can also enjoy it warm if you prefer!