In a large mixing bowl, cream the butter and sugar together.

Add in the eggs, vanilla extract and milk. Mix well.

Next, add in the flour and baking powder mixing well.

Gently fold the blueberries into the batter.

Cut a piece of parchment paper to fit the bottom of a 5 qt or 6 qt slow cooker making sure the paper lines the sides of the slow cooker.

Spray cooking oil on the parchment paper.

Pour the batter into the slow cooker allowing the batter to push the parchment paper towards the sides of the slow cooker.

Cover and cook on HIGH for 1 hour to 1 1/2 hours or until the edges are golden brown and the center has set.

Remove the bread by pulling up on the sides of the parchment paper. Allow the bread to cool and remove the parchment paper.

Slice and enjoy.