Grease a 9"x5" loaf pan with butter or non stick cooking spray. Add two strips of baking paper at each end with enough over hang to be able to lift out the bread once its baked.
Preheat the oven 180 C (350 F).
Mix the oil, milk, eggs and vanilla together in a large bowl.
Mix through the sugar and brown sugar.
Fold in the flour and baking powder until just combined.
In a small bowl, add the blueberries and extra flour and coat the blueberries in the flour.
Add the blueberries and the white chocolate chips to the dough and gently fold them through.
Pour into the prepared loaf pan and bake for 35-45 minutes. I checked and turned mine at 30 minutes. Insert a toothpick into the center of the bread and when it comes out clean the loaf is baked. Oven times vary.
Remove the pan from the oven and let bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan using the overhanging baking paper. Allow the loaf to cool completely before slicing.
The loaf can be kept in an airtight container for up to four days but I recommend eating it within two or three.