Preheat oven to 375°. Combine first 2 ingredients in a large bowl; stir 20-30 seconds. Spread batter into a greased 9 x 5 loaf pan. Pour melted butter over. Bake 50-55 minutes until loaf is golden brown. Cool completely; cut into cubes. Place half of bread cubes in a large, greased slow cooker; top with half the blueberries and half the cream cheese. Repeat layers. In a large bowl, whisk eggs and milk. Slowly pour over bread cubes, making sure bread is soaked with egg mixture. Cover; cook on low 3-4 hours or until set. Serve with your favorite syrup. Makes 12 servings.