Blueberry and Cream Cheese Swirl Bread

I love blueberries in baked goods. I love breakfast breads. I love cheesecake. This bread is all of those things. It's not hard, either, and you could make it without the lemon extract if you didn't have some on hand. But the lemon is so, so good with the blueberries and cream cheese.

Blueberry and Cream Cheese Swirl Bread 
8 ounces softened cream cheese
1/2 cup sugar
1 tbsp flour
1/4 tsp salt
1 1/2 tsp lemon extract
1 egg
--
1/2 cup butter, softened
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla extract
2 eggs
1 1/2 cups flour
2 tsp baking powder
1/3 cup milk
2 cups fresh blueberries, washed then tossed with a bit of flour

1. Preheat oven to 350 degrees.

2. Grease and flour a standard-size loaf pan. Rub the inside of the pan with Crisco until it's all lightly greasy, then sprinkle some flour in the pan. Rotate it while beating on the sides until the whole thing is very lightly coated in flour. They make a spray now that supposedly does the same thing in one step, but I am distrustful of such efficiency.

2. Beat the cream cheese, sugar, flour, salt, and lemon extract together until smooth. Add the egg and beat for two minutes until light and creamy. Transfer to a different bowl and set aside. Clean out your mixing bowl and set the whole mixer up again for the blueberry batter.

3. Beat the melted butter, sugar, salt, and vanilla extract together until creamy. Add the eggs, one at a time, and mix until thoroughly combined. Scrape down sides. Add the baking powder and half of the flour and mix until combined. Add the rest of the flour and mix again. Remove from mixer and scrape down sides.

4. Gently stir in the floured blueberries. Apparently, flouring them first prevents them from sinking to the bottom, so don't skip that step, kids.

5. Scoop half of the blueberry mixture into the loaf pan and smooth into more or less flat layer. It's a thick batter, so you really can't pour it. Top that half with all of the cream cheese mixture. Spread the remaining blueberry batter on top.

6. I wish I could explain the next step better in words, but it's not hard, and it won't be a huge big deal if you mess it up. Take a butter knife and make a corkscrew motion through the bread, from edge to center all the way down the length of the loaf. Make another such corkscrew line from the center to the opposite edge, again moving lengthwise.

7. Bake for.bloody.ever. Seriously, it felt like this took the longest time. I think I cooked it for an hour and a half, all told. Start with an hour and check one of the cracks that will form on top with a toothpick. Mine seriously takes 90 minutes, and I check it at 10 minute intervals after the one hour mark. Because seriously. There's no excuse for that kind of lollygagging, blueberry bread.