Preheat your oven to 350°F (175°C) and grease a standard loaf pan with non-stick spray or butter.

In a standing mixer, beat the softened unsalted butter and granulated sugar together until light and fluffy (3 to 5 minutes).

With the mixer on low, add the eggs one at a time, followed by the vanilla extract and milk, mixing until fully incorporated (about 2 minutes).

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.

Gently fold in the fresh blueberries by hand, maintaining their shape.

Pour the batter into the prepared loaf pan, smoothing the top gently with a spatula.

Bake for approximately 60 minutes until golden brown and a toothpick inserted into the center comes out clean.

Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.