Preheat oven to 350°. Line a 9x5x3 loaf pan with parchment paper (just the bottom and up the ends to lift bread out when done) and spray with cooking spray.
Sift together dry ingredients: flour, baking powder and salt in a small bowl.
In separate medium bowl, lightly whisk eggs together. Then add yogurt, sugar, butter, zest and juice.
Slowly add dry ingredients to batter and whisk well. Toss blueberries with 1 1/2 tablespoons of flour in a small bowl and gently fold into batter.
For filling: in a small bowl mix cream cheese, egg, sugar and lemon juice with hand mixer until well blended.
In loaf pan, layer with batter then cream cheese filling. Keep alternating until pan is 2/3 full. Mix/swirl with a knife.
Bake at 350° for about 60-80 minutes, until toothpick inserted in center comes out clean. Let cool for 15 minutes, then transfer to cooling rack.