In a large mixing bowl, combine flour, sugar, yeast, and salt.

Warm the milk to about 110°F and add it to the dry ingredients along with melted butter and eggs. Mix until a dough forms.

Knead the dough on a floured surface until it is smooth and elastic.

Place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 hour.

In a separate bowl, mix the softened cream cheese, fresh blueberries, powdered sugar, and vanilla extract to create the filling.

Roll out the dough into a rectangle, spread the filling over the dough, and then roll it into a log.

Slice the log in half lengthwise and twist the two halves together.

Place the twisted dough into a greased loaf pan, cover, and let it rise for another 30-45 minutes.

Preheat the oven to 350°F.

Brush the top with egg wash and sprinkle with turbinado sugar.

Bake for 30 minutes or until golden brown and cooked through.