Blueberry Lemon Cream Cheese Bread

Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan and set aside.
In a medium bowl, mix together the sugar, milk, oil, egg, and vanilla.
1 cup granulated sugar, 1/4 cup milk, 1/2 cup vegetable oil, 1 egg, 1 tsp vanilla extract
Add in the salt and baking powder. Slowly add in the flour while stirring just to combine.
2 tsp baking powder, 1/4 tsp salt, 2 cups all-purpose flour
Toss the blueberries with 2 tablespoons of flour. Gently fold the flour-coated blueberries into the batter along with the lemon juice and lemon zest. (Batter will be thick.)
1 cup blueberries, 2 Tbsp all-purpose flour, 1/4 cup lemon juice, zest of 2 lemons
For the cream cheese layer, blend together cream cheese, sugar, egg white, and vanilla extract until smooth.
8 oz cream cheese, 1/2 cup granulated sugar, 1 egg white, 1 tsp vanilla extract
Spoon 1/3 of the batter into the prepared loaf pan, spreading to the edges. Spoon half of the cream cheese filling on top and spread to the edges. Repeat the layers ending with the batter. Bake uncovered for 60-55 minutes until a toothpick inserted into the center comes out clean.
Allow bread to cool in pan for 10 minutes then remove to a wire rack to cool completely.
To make the glaze, combine the powdered sugar, melted butter, lemon juice, and vanilla. Stir until fully combined and smooth.
1 1/2 cups powdered sugar, 2 Tbsp butter, 2 Tbsp lemon juice, 1 tsp vanilla extract
Drizzle glaze over bread when completely cool.