Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl, beat the softened butter and sugar together until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, and stirring until just combined.

Gently fold in the blueberries, being careful not to crush them.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Remove the blueberry loaf from the oven and let it cool in the pan for 10 minutes.

Carefully remove the bread from the pan and transfer it to a wire rack to cool completely.

Slice and serve the blueberry loaf plain, or with a dollop of whipped cream or cream cheese frosting on top, if desired.