Preheat oven to 350 degrees. Grease the inside of an 8.5-inch loaf pan with butter. Set aside.
In the bowl of a stand mixer, beat the butter and light brown sugar together with the paddle attachment for about 2 minutes, or until light and fluffy. Add the eggs, milk and vanilla extract and beat until well combined.
Meanwhile, in a medium bowl sift together the flour, baking powder and salt. With the stand mixer running on its lowest setting, add the flour mixture a little at a time to the butter mixture until incorporated. Stir in the blueberries.
Pour the batter into the prepared pan. Tap gently to even out.
Bake for 1 hour, until golden and cooked through.
Cool completely before slicing.
Recipe by Maine Course at http://mainecourse.bdnblogs.com/2017/09/12/recipes/blueberry-quick-bread/