Using a food processor or mini-chopper, pulse the blueberries until smooth, about 1 minute.

Using a small bowl, whisk together the water and cornstarch; set mixture aside. (Note: If using fresh blueberries, increase amount of water to ⅓ cup.)

Using a small saucepan, add pureed blueberries, sugar, vanilla and cinnamon. Whisk in the cornstarch mixture (from above).

Place saucepan over medium-high heat and bring mixture to a boil, stirring often.

Let boil for 1 minute, stirring constantly.

Remove saucepan from heat and let sauce cool completely.

Preheat oven to 325°F.

Spray (2) 8”x4” loaf pans with nonstick baking spray; set pans aside.

Using an electric mixer, add cream cheese and butter; mix on medium speed for 2-3 minutes, or until smooth.

Add granulated sugar; mix for 3-4 minutes, or until light and fluffy.

Add eggs two at a time, mixing after each addition until well combined.

Add vanilla extract; mix until well combined.

Using a separate bowl, whisk together flour, baking powder and salt. Add half of the flour mixture to the butter mixture; mix on low speed until well combined.

Add cream; mix on low speed until well combined.

Add remaining flour; mix on low speed until well combined.

Transfer half of the batter into a medium bowl; set aside.

Transfer ⅓ of the remaining batter into one of the prepared loaf pans. Spoon ¼ cup of the blueberry sauce into center of the batter.

Transfer another ⅓ of the batter on top of the sauce and then spoon another ¼ cup of sauce on top.

Finally, transfer remaining ⅓ of the batter on top.

Using a wooden skewer or table knife, gently swirl batter.

Repeat process using the reserved batter and remaining sauce.

Tap pans firmly on countertop to release any air bubbles.

Bake at 325°F for 90 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. (Note: Tent the top of the pans with foil for last 10-15 minutes to prevent tops of cakes from burning.)

Let cakes cool in pans for 15 minutes before transferring to a wire rack to finish cooling.