1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a large bowl, cream together the butter and cream cheese until smooth and fluffy, about 2–3 minutes.

3. Gradually add the sugar and continue beating until the mixture is light and pale.

4. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

5. In a separate bowl, whisk together the flour, baking powder, and salt.

6. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined.

7. Toss the cranberries in a tablespoon of flour, then gently fold them into the batter.

8. Pour the batter into the prepared pan and smooth the top.

9. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.

10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

11. Dust with powdered sugar before serving, if desired.